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Recipe courtesy of Food Network Kitchen

Poached Scrambled Eggs

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Take your scrambled eggs to the next level by poaching them! The gentle heat from the water creates a delicate, soft, pillowy egg for an extra-special breakfast experience.
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  • Level: Easy
  • Total: 10 min
  • Active: 5 min
  • Yield: 1 serving
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  1. Add the eggs and 1/2 teaspoon salt to a small bowl and whisk with a fork until frothy. Set aside.
  2. Add about 2 inches of water to a small saucepan. Bring to a gentle simmer (about 190 degrees F) over medium heat. Small tiny bubbles should come up to the surface, but not large bursting ones. 
  3. Stir the water vigorously with a small whisk several times in a circular motion so it creates a whirlpool. Immediately pour in the eggs. Cover with a lid, turn off the heat and let stand until the eggs are set, about 3 minutes. 
  4. Lift the eggs out with a fine-mesh sieve and drain on a paper towel-lined plate. Transfer to a serving plate and season with salt and pepper.

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