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Poached Scrambled Eggs

By Tabitha Alterman

Tags: egg recipes, eggs, poached eggs, scrambled eggs, breakfast,

According to culinary legend M.F.K. Fisher, “Scrambled eggs have been made, and massacred, for as long as people knew about pots and pans, no doubt.” The secret to perfect scrambled eggs is gentle cooking, which can be achieved by this unusual method. It may seem like poaching scrambled eggs would be tricky, but it's simple and the water strains right off if you use a big slotted spoon.

Scrambled Eggs

2 farm-fresh eggs  


Thoroughly beat your eggs in a bowl with a whisk or fork, until you no longer see a separation of white from yolk. Bring a deep, wide pan of water to a simmer, then stir the water in a circle with a spoon. Pour the beaten eggs into the center, and cover the pan with a lid for 1 minute. Remove the eggs from the water with a large slotted spoon. Food and Wine magazine likes scrambled poached eggs served with a simple sauce of melted goat cheese whisked with warm water. Serves 1. 

Find more egg recipes in our June/July issue, including the Gently Scrambled Eggs pictured here (bottom left).

Photo by Tim Nauman Photography