Poached Scrambled Eggs

Poached scrambled eggs are easy to make and delicious. The boiling technique makes a perfect soft scramble every single time. What’s great, is that you can get creative too!

For this recipe, I added the eggs over a bed or rice and topped them with spicy sauce, fresh chopped chives and cracked black pepper. However, you can also make a cacio e pepe version too.

Cacio e Pepe Poached Scrambled Eggs

Simply remove the soy sauce from the whisked eggs and cook them according to the directions below. Add the soft scramble to a plate and top it with freshly grated parmesan cheese and cracked black pepper. It tastes great with a soft piece of Italian bread and a simple tomato basil salad.

Ingredients Needed for Poached Scrambled Eggs

Eggs – You will need 2 large eggs for this recipe. Crack the eggs and add them to a small mixing bowl. Add a touch of soy sauce and whisk the eggs well. Be sure to use a whisk, it adds the perfect amount of air to the eggs which they need for this technique.  

Soy Sauce – You’ll need soy sauce for the scrambled eggs and the spicy sauce.

Rice – Heat some single serving Minute Rice for this recipe. It’s the perfect portion for one and easy to make. Especially when you want to make a quick breakfast.

Chives – Top the dish with some fresh chives.

Spicy Sauce – Combine kewpie mayonnaise, soy sauce, sriracha, and maple syrup in a small mixing bowl. Whisk until well combined, no lumps.

Cracked Black Pepper – Top everything with cracked black pepper.

Tips and Tricks for Poached Scrambled Eggs

Be sure the water is boiling in a small pot. Reduce the heat to low, and create a vortex before adding the scrambled eggs.

Be sure to use a wire whisk when whisking the eggs. A fork or other utensil does not add enough air to the eggs. Only a whisk will work.

Only boil 2 large or 3 small scrambled eggs at a time. If you add too many eggs they will not cook properly.

Be sure to use a spider strainer or slotted spoon when removing the eggs. Place the strainer on a paper towel to allow any excess moisture to be absorbed before adding the eggs to your plate.

How to Make Poached Scrambled Eggs

Prepare the rice according to the package.

In a small mixing bowl, combine kewpie mayonnaise, sriracha, maple syrup, and soy sauce. Mix well. Set it aside.

Chop your fresh chives and set them aside.

Boil at least 4 inches of water in a pot.

Crack your eggs and add them to a small bowl.

Add a touch of soy sauce and whisk well.

Swirl the water into a vortex using a wooden spoon.

Turn the heat on the water to low or off.

Carefully add the scrambled egg. I think adding them to the center helps it hold its shape.

The eggs will sink to the bottom but will rise to the surface as they cook.

Let the egg swirl in the water for 2-3 minutes until firm.

Carefully remove the scrambled eggs from the water using a slotted spoon or a spider strainer.  

Place the strainer on a paper towel, which will allow the paper towel to absorb excess water.

Carefully add the eggs to your rice, top them with chives, spicy sauce, and cracked black pepper.

Storage

Best enjoyed immediately. Looking for more breakfast recipes?

• Grated Egg Stuffed Avocado
• Crispy Eggs and Rice
• Cottage Cheese Protein Bowls