Time: 10 min.
Complexity: easily
Servings: 1

Prepare scrambled eggs using the poaching technique, which takes scrambled eggs to a whole new level! The eggs are gently cooked in simmering water, resulting in a soft and fluffy cloud. Perfect for a special breakfast or as an ingredient in a morning burger.

Ingredients:

• 2 large eggs
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Place the eggs in a small bowl, add 0.5 teaspoon of salt, and beat with a fork until foamy. Set aside.
Step 2
• Pour about 5 cm of water into a small saucepan. Bring to a gentle simmer over medium heat (about 90°C, tiny bubbles should rise to the surface).
Step 3
• Using a small whisk, stir the water vigorously in a circular motion several times to create a vortex. Immediately pour in the beaten eggs. Cover, turn off the heat, and let stand until the eggs are set, about 3 minutes.
Step 4
• Remove the eggs with a slotted spoon and transfer them to a plate lined with paper towels to dry. Transfer the eggs to a serving plate and season with salt and pepper.

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