Poached Scrambled Eggs
Prep Time: 10 minutes mins
Cook Time: 2 minutes mins
Total Time: 12 minutes mins
Poached scrambled eggs are easy to make and delicious. This boiling technique makes a perfect soft scramble every single time.
Prepare the rice according to the package. Set it aside.
In a small mixing bowl, combine kewpie mayonnaise, sriracha, maple syrup, and soy sauce. Mix well. Set it aside.
Chop the 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.
Serving: 1serving, Calories: 777kcal, Carbohydrates: 97g, Protein: 23g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 384mg, Sodium: 1336mg, Potassium: 340mg, Fiber: 2g, Sugar: 5g, Vitamin A: 699IU, Vitamin C: 7mg, Calcium: 104mg, Iron: 3mg
Course: Breakfast
Cuisine: American
Calories: 777