Poached Scrambled Eggs

Reader Contribution by Staff
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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.


2 farm-fresh eggs 


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