POACHED SCRAMBLED EGGS
Provided by Daniel Patterson
Categories breakfast, easy, quick, appetizer, main course, side dish
Time 10m
Yield Serves 2
Number Of Ingredients 4
Steps:
- Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
- Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
- Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. 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.
- Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
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