Poached Scrambled Eggs

1. 1

   Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.

2. 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. 3

   Beat the eggs vigorously with a fork.

4. 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. 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. 6

   Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.