Poached Scrambled Eggs

Name: Poached Scrambled Eggs
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 2 large eggs; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 10 min
Active: 5 min

Yield: 1 serving

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.

Level: Easy

Total: 10 min
Active: 5 min

Yield: 1 serving

Ingredients

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2 large eggs

Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Add the eggs and 1/2 teaspoon salt to a small bowl and whisk with a fork until frothy. Set aside.
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.
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.
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.