Poached Scrambled Eggs

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.

This recipe was adapted from a recipe by Daniel Patterson on the PBS show The Mind of a Chef.

Servings: 1


  • 1 teaspoon salt
  • 3 eggs


  1. Heat water with salt in a saucepan until just boiling (more than a simmer).
  2. Break 3 eggs into a fine mesh sieve and let the thin part of the white drain.
  3. Put eggs into a small bowl and whisk them as you would for scrambled eggs.
  4. 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).
  5. 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.
  6. Serve with salt and pepper to taste.

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