This is an unusual but special egg dish—entirely a home cook’s meal. Scrambling eggs in water gives them a fantastic texture, airy-light and silky.
| Level: | Easy |
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 2 servings |
Ingredients
- 2 large fresh eggs
- 6 cups water
- Fruity olive oil, to taste
- Flaky sea salt, preferably Maldon
- Black pepper
- Chives, for garnish
Instructions
- Crack two eggs into a bowl. Look for the egg whites to be thick, which means the eggs are fresh. If you see thin whites, place the egg into a slotted spoon: the thick part will stay on top while the rest drips through.
- Use a fork to beat the eggs for 30 seconds. This brings the whites and yolks together and brings a lot of air into the eggs.
- Bring a saucepan of water to a boil. Stick a fork into the boiling water and move it around in a clockwise direction to make a whirlpool. Pour the eggs in and put the lid on the saucepan. Count to 20. Turn off the heat and remove the cover. The eggs will have set like a “raft” on top of the water. To remove the eggs, gently pour out most of the water, then place the eggs in a fine mesh strainer. Put the drained eggs in a serving bowl and drizzle with fruity olive oil to taste; add a sprinkle of flaky salt and black pepper. Garnish with fresh chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 84 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 93 mg |
| Sodium | 900 mg |
Reviews
A z was l
I added garlic salt to the water when beating the eggs I added pepper, chives at that time. After the eggs were finished cooking I put them in a strainer let water drain for a short while, then flipped it over to the other side. ( it held together nicely) and that way the top could drain the water off too. tasted great and they were very fluffy.
Texture is fantastic but I personally would omit the olive oil next time for a couple of reasons. First, I probably didn’t have high quality enough olive oil, but even if I did, I just don’t see the appeal of oily eggs. I really wish I omitted it the first time. Kind of a scramble (seriously, no pun intended) the first time but I can see it becoming pretty routine after multiple times.
Texture was great!! Definitely needs a good bit of seasoning afterwards. I wasn’t a huge fan of how wet they are. Had quite a bit of water even after initially draining it.
For technique, it came out great. Flavor not so much until I seasoned the water in addition to finishing with flaky sea salt and pepper.
I plan to try your way. No chives ! I have did mine in light tasting Olive oil I like. Or butter. Will see. ??
Outstanding! I finished mine with a dollop of creme fraiche and caviar. Definitely a keeper!
Great it came just like you said it would I will enjoy my lunch
Very light and airy! Beautiful texture