This is the easiest and quickest way to make perfectly soft scrambled eggs. They came out as good as when I make them the fussy French way (in a metal mixing bowl with melted butter over simmering water). Since they are poached in water instead of fried in butter, they are lower in fat and calories.
- 1 teaspoon salt
- 3 eggs
- Heat water with salt in a saucepan until just boiling (more than a simmer).
- Break 3 eggs into a fine mesh sieve and let the thin part of the white drain.
- Put eggs into a small bowl and whisk them as you would for scrambled eggs.
- Swirl the water in the pan, pour the eggs in and cover the pan. Wait 20 seconds (yes, that is all the cooking they need).
- Remove the pan from the stove and remove the cover. Using a large serving spoon, hold the eggs back and drain the water into the sieve. Dump the eggs into the sieve and shake gently to remove any remaining water.
- Serve with salt and pepper to taste.