Poached Scrambled Eggs

Ingredients

• 4 large eggs
• 2 tablespoons extra-virgin olive oil (optional)
• Fine sea salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    143 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 372 milligrams cholesterol; 219 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 2

Preparation

1. 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.
2. 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.
3. 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.
4. Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.

10 minutes