And here is where I abandon all pretense of not making scrambled eggs. (For those of you too lazy to click, let me just share that this blog started as an attempt to motivate myself to cook something besides scrambled eggs for dinner all the time.) I made these for breakfast, but you? You who have made no promises about making scrambled eggs for dinner could certainly get away with serving these as a light supper, maybe drizzled with a nice olive oil and sprinkle of herbs, alongside a crisp salad.
Sometimes you just need something simple. This is simple. Perfectly textured scrambled eggs, no added fat, negligible clean-up, 20 seconds of egg-whisking plus 20 seconds of cooking. Courtesy of that Genius Recipes feature I love from Food52.
Poached Scrambled Eggs: Bring a pan of lightly salted water to a simmer. Whisk eggs for 20 seconds (2-4 should fit in a medium saucepan; you’d want a larger pot for more). Give the water a stir to create a whirlpool and pour in the eggs in a ribbon. They will swirl to cover the top of the water. Cover the pot for 20 seconds, then remove from the heat and drain gently into a colander.