Food52 Genius Recipe #20 Poached Scrambled Eggs
I'm not a huge scrambled egg fan but I've continually tried different recipes like this one. This is yet another one of those recipes that's more of a technique. All you need is a pot of boiling water that's been salted and how many ever eggs you plan on eating. Before the eggs go into the water, it calls for you to drain any loose yolk from the eggs and then beat them vigorously for 20 seconds. Once the water comes to a low boil, stir the water in a clockwise or counterclockwise motion to create a whirlpool and then pour the eggs into the water. After 20 seconds, the heat gets turned off and the water is drained. There will be excess water caught in the folds, so you'll want to lightly press the eggs in a strainer or drain them on some paper towels. Divvy out the eggs into the applicable amount of portions and then season them with optional olive oil, salt, and pepper.
I thought these came out fine, but weren't anything special. Because you end up with a large lump of scrambled egg, it's harder to season them properly. That leaves you with blandish tasting bites, unless you continue to season as you go. The one thing they did have going for them was their light texture compared to regular scrambled eggs or an omelet since they aren't exposed to dry heat. As I said, I'm not a huge scrambled egg fan and these didn't do much to change my mind. At least with the tradtional pan cooked method, you can fold in some cheese or something else. For my money, nothing beats a fried egg though.