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."

• Ready In: 10 mins
• Serves: 2

Ingredients

• 4  large eggs (Fresh is best)
• 2  tablespoons extra virgin olive oil (optional)
•  fine sea salt
•  fresh ground black pepper

Directions

1. Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.
2. While 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.
3. Beat the eggs vigorously with a fork.
4. Put 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.
5. Turn 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.
6. Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.