Ditch The Pan: It's Time To Poach Your Scrambled Eggs

There are so many ways to enjoy eggs. Whether you like them hard-boiled, over-easy, or in an omelet or sandwich, the options seem endless. But what if you like your eggs scrambled and poached; how do you decide between the two? Thankfully, there's a technique that means you don't have to.

To make scrambled eggs you typically just need to crack them open, whisk, and toss them in a pan. On the other hand, poached eggs take a little more finesse, requiring the cook to crack an egg and plop it (intact but shell-less) into a pot of simmering water. It requires a watchful eye to ensure that after about four minutes you pull out a perfectly poached egg — the whites fully set, but the yolk still runny. There are quite a few tricks to perfect this difficult balancing game, but ultimately a good poached egg requires some trial and error. 

However, if you're looking for an easy way to combine these two techniques and get beautifully scrambled eggs using poaching techniques, we have a delicious recipe for you.

To make poached scrambled eggs, you'll add eggs and a pinch of salt to a small bowl, whisk and put to the side. Then you'll add two inches of water to a saucepan and bring it to a simmer over medium heat. Then stir your simmering water in a circular motion to create a whirlpool and pour your scrambled egg mix in. Then you just need to cover your pot with a lid, turn off the stove and let everything sit for about three minutes. Lastly, pour your eggs into a strainer to get rid of the excess water. You'll be left with light and fluffy eggs, to which you can add herbs, salt, or pepper.

For an extra flavor boost, you can also drizzle them with olive oil and add scallions and a side of toast. If you're looking to amp up your scrambled eggs even more, try adding truffle butter, garlic, crème fraîche, or even some lemon juice. The basic steps are easy so feel free to experiment.