POACHED SCRAMBLED EGGS
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.
Provided by Daniel Patterson
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- 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.
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