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Eggs are nature's cooking school in a shell, a pathway to teaching yourself everything you need to know to become a competent home cook. Burning eggs is a great way to learn the limits of your electric range.

I have cooked thousands of eggs in many different ways, and there is always more to learn. These scrambled eggs are from Food52. It had never occurred to me to scramble eggs in a pot of swirling, simmering water, but it makes sense on a few levels.

The scrambled eggs are moist and tender like the ribbons of egg you get in an egg drop soup. They are soft and uniform in texture, almost impossible to overcook, and much easier to poach than the traditional whole egg, which requires some level of skill to pull off. Poached scrambled eggs are a much easier recipe to start with if you're intimidated by the cooking method.

If you want to water scramble a few eggs, bring a few inches of water to a low boil, scramble some eggs in a bowl or jar, and then swirl the water bath around to create a vortex before pouring in your eggs. Put a lid on the pot and wait 20 seconds to drain the eggs.

There is nothing you can do about the damp eggs. Waiting for them to be dry in the sieve will leave you with cold, damp eggs. These eggs will make your toast wet. The toast is in the photo at the top of the website. I had to feed it to my dog.

Add these eggs to dishes that don't have a lot of humidity, instead of trying to force them on toast. They are perfect in a bowl of steaming rice doused with chili oil. They are equally delicious in a bowl with a pat of butter or olive and lots of salt, eaten with a spoon.

Poached Scrambled Eggs (adapted lightly from Food52)

There are ingredients.

  • Eggs (at least two)
  • Salt, a couple of big pinches per egg
  • Finishing fat, such as a pat of salted butter or really good olive oil

Add about four inches of water to the sauce pan. Bring the water to a boil. While the water is heating, crack the eggs into a wire mesh sieve to drain away any watery whites, then beat the eggs and salt together. I use a jar or Tupperware for this.

Stir the water with a spoon to create a wave. Put the eggs in and cover the pot.

If you want to get rid of the excess water, first you have to keep the water away from the eggs, then pour them into the sieve and swirl them around to get rid of the water. Put the sieve on a paper towel to absorb more water, then slide the eggs into a bowl or pile of rice. Add a pat of butter, a dash of olive oil, or a dash of chili crisp and eat immediately.