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Cooking Fresh. . .Cooking Local

By Staff | Jan 20, 2017

Editor’s Note: This column will be featured monthly in The Chronicle. We hope you enjoy it.

” Eggs For Sale.” Most of us have noticed these hand-painted signs along the road at the end of someone’s driveway that touts “Fresh Eggs For Sale.” Have you tried fresh, local eggs? Would you agree that they are so much better than store-bought eggs?

In my opinion, local eggs are far better in flavor and appearance than those eggs from large producers. But my opinion could be biased. I know that most backyard farmers of chickens allow them to graze and roam the yard or the chicken pen, and that they are fed quality feed as opposed to mass-raised chickens confined to indoor quarters. I prefer to eat an egg from a chicken that is truly “free range” and humanely treated.

With all of the backyard chicken farmers in our area, it is easy to find a source of locally raised eggs. I know of a few markets in the area that sell local eggs as well. If you haven’t tried fresh and local eggs yet, I encourage you to seek out a backyard farmer for a dozen of their fresh eggs so that you can taste the difference for yourself. Studies have shown that local eggs are higher in protein and nutrition, so you will benefit from the added advantages. If you are lucky, you may have a neighbor or friend that will gladly give you your first dozen free.

So, what’s your favorite way to prepare eggs? I have several. Coddled, poached and soft-boiled. These methods of cooking eggs offer fantastic vintage and collectible cooking accoutrements to prepare and serve them with. Egg coddlers from the United Kingdom are classic showpieces in any china cabinet. Egg poachers are not normally collectibles or showpieces, but pitchers and gravy boats for serving Hollandaise and other sauces for the poached eggs are fun collecting. Egg cups for soft-boiled eggs can be fun and wimzical pieces of art to standard, functional dishware. Because toast soldiers or buttered toast are traditionally served with eggs, butter pat plates and English toast racks are interesting to collect and accompany the eggware.

If you are not familiar with coddling, poaching or soft-boiling eggs, I offer you three simple recipes:

How to Coddle an Egg



Local Butter for greasing

2 tbsp Local Heavy Whipping Cream

4 Local Eggs

Salt & Pepper to taste

Optional- chopped herbs, crumbled cooked bacon, grated cheese, chopped ham etc.


1. Line the bottom of a sauce pan with a kitchen towel or doily. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil.

2. Butter the inside and lid of each coddler. Pour teaspoon of heavy cream into each coddler. Add one egg, season with salt and pepper. Sprinkle each with options if adding optional items. Screw the lids on tightly, but not too tight.

3. Carefully place each egg coddler into the boiling water onto the towel or doily.. Reduce the heat to medium, and simmer for 4 minutes.

4. Turn off the heat, cover the pan, and let stand for 6 to 7 minutes.

5. Remove the coddlers from the water carefully. Unscrew the lids and serve immediately.

6. Serve with toast soldiers and a teaspoon. Enjoy!

How to Soft-Boil an Egg



1 to 4 Local, Large Eggs cold from the fridge


Saucepan with a lid

Slotted Spoon


Knife or Egg Cutter

Egg Cups


1. Heat water in the saucepan to a rolling boil. Reduce heat to a rapid simmer.

2. Gently lower each cold egg into the hot water with the slotted spoon.

3. Boil eggs for 5 minutes for soft whites and runny yolks. Use a timer.

4. Remove the eggs carefully with the slotted spoon into a colander. Run the eggs under cold water for about 30 seconds.

5. Place each egg in an egg cup. Slice off the top of the egg with a knife or egg cutter. Work the knife around the top of the egg by tapping the egg shell with the blade around the tip of the egg. Remove the top with the knife blade.

6. Serve immediately with toast soldiers and a teaspoon. Enjoy!

How to Poach an Egg in an Egg Poacher



1 to 4 Local, Large Eggs cold from the fridge

Local butter for greasing

Salt & Pepper to taste


Egg Poacher Pan with Lid


1. Fill Egg Poaching pan with inch water depending on the pan. Set on medium heat and bring to a simmer.

2. Lightly grease the poaching divots with butter. Allow the poaching divots to become warm in the pan.

3. Crack each egg into the poaching divot. Place the lid atop the pan.

4. Cook to desired doneness. 2 to 4 minutes.

5. Transfer each egg onto buttered toast or other type of bread.

6. Serve with Hollandaise or Bearnaise Sauce. Enjoy!

Whatever your prefered method of preparing eggs, I am sure they taste and look better if you prepare them with local eggs. If you want to learn more about coddling, poaching or soft-boiling eggs or where you can find local eggs or egg cookware or servingware, feel free to email me at mooremarketingsbd@gmail.com/

Ithe go maith! (Eat well!) Savor local flavors!