Poached Scrambled Eggs Recipes

POACHED SCRAMBLED EGGS

Steps:

• Crack two eggs into a bowl. Look for the egg whites to be thick, which means the eggs are fresh. If you see thin whites, place the egg into a slotted spoon: the thick part will stay on top while the rest drips through.
• Use a fork to beat the eggs for 30 seconds. This brings the whites and yolks together and brings a lot of air into the eggs.
• Bring a saucepan of water to a boil. Stick a fork into the boiling water and move it around in a clockwise direction to make a whirlpool. Pour the eggs in and put the lid on the saucepan. Count to 20. Turn off the heat and remove the cover. The eggs will have set like a "raft" on top of the water. To remove the eggs, gently pour out most of the water, then place the eggs in a fine mesh strainer. Put the drained eggs in a serving bowl and drizzle with fruity olive oil to taste; add a sprinkle of flaky salt and black pepper. Garnish with fresh chives.

POACHED SCRAMBLED EGGS

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.

POACHED EGGS

Steps:

• Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
• Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

EASY POACHED EGGS

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

POACHED SCRAMBLED EGGS

Steps:

• Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.
• 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.
• Beat the eggs vigorously with a fork.
• 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.
• 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.
• Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.

EXTRA-CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

POACHED EGGS

Steps:

• Use an egg poacher and follow manufacturers directions.
• ~~~~~~OR Fill a small skillet with water.
• Bring water to a full boil.
• Reduce heat to just below simmering.
• Add 1 teaspoon vinegar.
• Break egg carefully into water.
• If white spreads, push it toward center with a spoon.
• Cook for approximately 4 minutes, depending on desired doneness.
• Remove egg with a slotted spoon.
• Serve on English muffin or toast.

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.