Scrambled eggs on toast garnished with dill and spices.
Food - Drink
Ditch The Pan: It's Time To Poach Your Scrambled Eggs
Scrambled and poached eggs both make delicious breakfast options, and if you have a hard time deciding between the two, there's a way to combine these cooking methods. Poaching your scrambled eggs instead of cooking them in a hot pan will result in a beautifully light and fluffy scramble.
To make poached scrambled eggs, add eggs and a pinch of salt to a bowl, whisk, then add two inches of water to a saucepan and bring it to a simmer. Stir the water in a circular motion to create a whirlpool and pour your eggs in, cover the pot with a lid, then turn off the stove and let everything sit for about three minutes.
Lastly, pour your eggs into a strainer to get rid of the excess water, and enjoy your fluffy scramble. Since this method doesn't really accommodate mix-ins, you can add herbs, salt, and pepper after cooking as a garnish, or for a big flavor boost, you can drizzle them with olive oil and add scallions and a side of toast.