Take your scrambled eggs to the next level by poaching them! The gentle heat from the water creates a delicate, soft, pillowy egg for an extra-special breakfast experience.
| Level: | Easy |
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 1 serving |
Ingredients
- 2 large eggs
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 143 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 13 g |
| Cholesterol | 372 mg |
| Sodium | 233 mg |
Reviews
Ok
Sounds good but seems like a lot of work for scrambled eggs. I just make mine in the microwave. Maybe when I’m retired and have the time, lol.
Best scrambled eggs EVER
That it an easy quick way to prepare scrambled eggs. I used the eggs on my version of McDonald’s egg McMuffin. Mine of course was way better.
Not a fan.