Poached Scrambled Eggs
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 143
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 13
- Cholesterol
- 372
- Sodium
- 233
- Total: 10 min
- Active: 5 min
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.