Poached Scrambled Eggs
Follow Chef Daniel Patterson's three-ingredient recipe to make a classic egg dish, ideal for breakfast, lunch, or dinner!
- 4 large eggs
- Fine sea salt
- Freshly ground black pepper
- 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 30 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 and season. Garnish however you wish. Serves 2.