Scrambled eggs are always a good treat. It is a very versatile base too: toss in any of cheese, milk, herbs, chopped vegetables, or mushrooms, and you end up with an entirely new dish. And they are so easy to make!
However, the thought of the butter or cooking oil being sucked into the eggs are sometimes enough to turn us off.
Poaching the Scrambled Eggs
We hear about poached eggs all the time, but it hardly occurs to us that the same technique could be used for scrambled eggs. Butter and oil make for successful scrambled eggs for different reasons, but how about emulating their properties with water?
- Separation – Water evaporates more quickly than butter or oil. I put around half an inch high water, which seemed like enough to last 3 minutes of brisk boiling while still leaving a very minimal amount of water to remain between the mixture and the pan after everything is done.
- High heat – This involved putting the fire to high, but the amount of water was already adjusted for this kind of boiling. It was important to cover the pan so that the evaporated water trapped inside the pan would also steam the top of the mixture.
- Fluffing – It was essential to have enough briskly boiling water to fluff the mixture early on.
I poured in the water, covered the pan, and put the stove to high fire. As soon as the water was boiling, I poured in the scrambled egg mixture and covered the pan again. Around 30 seconds before the eggs were done, I did some scrambling before finally turning off the fire.
Voila! Poached scrambled eggs.