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Poached Scrambled Eggs
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- #49242
An interesting cross between scrambled and poached eggs.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 large eggs
2 tablespoons extra-virgin olive oil, optional
fine sea salt
freshly ground black pepper
directions
Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 13, 2012
Interesting concept! Brent likes poached eggs and he likes scrambled so I thought I'd have him try this recipe out that combines the two. The texture was very good. The eggs were very light. However salt and pepper just didn't cut it for additional flavor. I think they needed some fresh herbs or something a little bit more to dress them up.