1/1 Photo of Poached Scrambled Eggs
This is a great and different way to fix eggs. I got this from the New York Times magazine. It is fast and easy and the variations are endless. As the recipe suggests drizzle with olive oil. Perhaps you could top with cheese, salsa, butter, paprika. Or as the author/chef Daniel Patterson suggests "a dollop of creme fraiche and a dollop of caviar."
My Private Note
Units: US | Metric
- 1Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.
- 2While water is boiling, break each egg into a mesh strainer, letting the thin white drain away. Transfer the remaining yolk and white to a small bowl.
- 3Beat the eggs vigorously with a fork.
- 4Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir the water to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
- 5Turn off the heat and uncover the pot. 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.
- 6Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.
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Nutritional Facts for Poached Scrambled Eggs
Serving Size: 1 (113 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 143.0
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 3.1 g
- Cholesterol 372.0 mg
- Sodium 142.0 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 12.5 g