Poached Scrambled Eggs Recipe (2024)

If you make this dish with chicken broth, you can eat the whole dish.

I don't understand step 1, are you leaving out most of the white & only using the yolks & a bit of white? I'm sure there is a reason, but why?

Really fresh eggs have very firm albumen (the white part) but there will be thin albumen as well. Thin albumen will create messy, unsightly threads. Straining removes the thin albumen. This is a good technique when poaching whole eggs or making egg drop soup and the like. Egg cartons have a "pack date" usually as a Julian date. Get the freshest available at the store. Also, for best results make sure the eggs are room temp when you make this dish.

Simple, and very good. Also a perfect dish for my little boy who just had his tonsils removed. Delicate and easier to eat. Will make it for him for dinner tonight.

You drain the thin part of the white because you want only the thick part of the white, it has more protein and will work better for this recipe. You should use fresh eggs because the older the egg the thinner the white.

I use a spider to lift the cooked eggs from the pan (tomorrow being Hallowe'en and all). This weekend I intend to try Mona Lyn Reese's chicken broth suggestion. It seems inspired, and thanks for the idea.

I recently had a dish called Egg Stew in a fusion Asian restaurant. It was basically scrambled eggs with scallions, floating atop a very tasty broth, baked in a ceramic ramekin. It was really delicious and this is the closest thing I've found.

TBH - it was a tasteless watery mess. And yes, I drained, but needed to keep sopping w/ a paper towel. Zero improvement over eggs whisked w a little 1/2 & 1/2 and poured into a pan of a little melted butter. Cook slowly while gently mixing.

Made many dirty dishes but this is for you, the low fat dieters.

These are great if you are dieting and like scrambled eggs. They have no more calories than poached or boiled eggs and are much more interesting. This is a very useful technique.

Awesome! No need for Teflon (so much healthier).Poach the shrimp, toss in chopped scallions, then the eggs, and serve over soba. This recipe has whirled up a world of alternatives. Thanks

These were delightful. I just used the whole egg as I don't mind straggly bits. It would be beautiful in a chicken stock with a few finely chopped vegitables - think: chives and mushrooms, or seaweed.I served it with sauteed spinach on the side and a dollop of basil pesto on top. I also have a jar of feta in seasoned olive oil, which I think would go perfectly with it.

Is this like egg drop soup?

TBH - it was a tasteless watery mess. And yes, I drained, but needed to keep sopping w/ a paper towel. Zero improvement over eggs whisked w a little 1/2 & 1/2 and poured into a pan of a little melted butter. Cook slowly while gently mixing.

Who says they don't like microwave eggs? This method works beautifully when you first bring water to a boil in the microwave (about 4 minutes), remove it and add the eggs. The rest is as described. Thanks.

I don't understand step 1, are you leaving out most of the white & only using the yolks & a bit of white? I'm sure there is a reason, but why?

Served over potato/zucchini hash for yummy dinner!

I recently had a dish called Egg Stew in a fusion Asian restaurant. It was basically scrambled eggs with scallions, floating atop a very tasty broth, baked in a ceramic ramekin. It was really delicious and this is the closest thing I've found.

I use a spider to lift the cooked eggs from the pan (tomorrow being Hallowe'en and all). This weekend I intend to try Mona Lyn Reese's chicken broth suggestion. It seems inspired, and thanks for the idea.

If you make this dish with chicken broth, you can eat the whole dish.

Simple, and very good. Also a perfect dish for my little boy who just had his tonsils removed. Delicate and easier to eat. Will make it for him for dinner tonight.