Leftover Rebosero beans with a perfectly poached egg on top.
I’ve been asked how my poached eggs come out so round and I have to say it’s because they’re so fresh. We have 17 chickens so fresh eggs are not a problem. I think it’s a little disturbing to think how long the journey from chicken to market is for commercial eggs.
The one slight problem with so many fresh eggs (and friends who want them) is you rarely have enough to make hard boiled eggs, which need older eggs. I know, it’s a very slight problem.