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Boiled Scrambled Eggs – Healthyish Foods

Poached Scrambled Eggs

Poached scrambled eggs are easy to make and delicious. This boiling technique makes a perfect soft scramble every single time.
5 from 1 vote
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Ingredients

  • 2 large eggs, whisked
  • 4 ounces rice, 1 single serving package of Minute Rice works well
  • 1 teaspoon soy sauce, low sodium
  • 1 tablespoon chives, chopped small
  • few turns cracked black pepper

Spicy Sauce

  • 2 tablespoons kewpie mayonnaise
  • ½ tablespoon soy sauce, low sodium
  • ½ tablespoon sriracha
  • 1 teaspoon maple syrup

Equipment

  • 1 small pot
  • 1 small mixing bowls

Instructions 

  • 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.

Nutrition

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