After raising chickens at home for many years, it’s hard to eat an egg from anywhere else. We let our chickens roam the garden during the day, eating grasses, bugs, worms, pecking stones (they need grit to mash their food, as they lack teeth to chew with). Their remarkable golden yellow yolks are mesmerizing. I like poached eggs on toasted country bread, crust trimmed, with olive oil and a mild chili pepper.
Start with room temperature, pastured eggs. Heat a pot of water to poaching temperature, 180ºF/82ºC. When ready, swirl the water in circular direction with a spoon. Drop the egg into the water just off center of the swirl. Cook large eggs for 3½ minutes. While egg is cooking, toast bread. When hot toast pops out, slather with unsalted butter. Salt toast lightly with flakey salt; Maldon or Ceylon salt is a good choice. Remove egg carefully from water with a slotted spoon, allowing water to drip off. Touch the back of the spoon to a cloth or paper towel to wick away remaining water. Place egg on warm toast.
Drizzle egg with best olive oil, sprinkle with more flakey salt, and grind black pepper on top. For something even sexier, sprinkle with Aleppo pepper instead of black pepper. Don’t wait to eat it!