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
2 large eggs
Kosher salt and freshly ground black pepper
Directions
- 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.
