Make Lightning-Fast Scrambled Eggs With A Whirlpool Of Boiling Water

Scrambled eggs are one of the most common foods in the world. From adding them to fried rice in Asia to being sold sandwiched between pieces of bread at your local corner store, scrambled eggs show up just about anywhere. An easy way to incorporate good protein in your diet, scrambled eggs are also inexpensive to make.

Of course, like everything simple, there are endless variations of scrambled eggs around. From diner-style hard scrambled eggs made with a griddle to creamy soft eggs made with plenty of butter and vigorous stirring, scrambled eggs can be made with just about any method. However, a novel way has entered the field of scrambled egg techniques. By making a whirlpool in a pot of boiling water and pouring whisked eggs right in, you can make scrambled eggs in just a minute. Fluffy, light, and with no added fat, this could become your new favorite way to make eggs.

Eggs + boiling water = magic

To make scrambled eggs with a pot of boiling water, you need a small to medium-sized saucepan. Fill it halfway with water and salt it generously. Bring the water to a boil and give it a vigorous stir to form a whirlpool. Once the whirlpool is formed, pour the whisked eggs right in the center. The eggs will start to cook as soon as they hit the water, the whirlpool keeping them together in the middle of the pot. Turn the heat down so the eggs will simmer for one minute, and the eggs will be finished when it floats on top. Retrieve the eggs with a slotted spoon and place them in a strainer to drain out the water.

There are two tips that will make your water-scrambled eggs better. The first is the importance of the whirlpool. The spinning allows the egg to stay together in a lump instead of spreading out as if you are making egg drop soup. Secondly, it is very important to drain your eggs thoroughly after cooking, or else you will be left with extremely watery eggs. Once drained with a strainer, you should also pat it gently with a paper towel to take as much moisture away as possible.

Seasoning your water-scrambled eggs

Once cooked, you will need to season your eggs heavily after cooking, since cooking in water will not give you room to flavor the eggs beforehand. Like many bland foods, strong and assertive seasoning will allow your scrambled egg to shine, and its soft texture practically screams for pairings that are crispy and crunchy.

One way to maximize the taste of your water-scrambled eggs is through condiments. Accouterments such as chili crisps, salsa, or even pesto all have flavors and textures that will enhance the eggs. Other seasoning suggestions include everything bagel seasoning and furikake, a mix of dried seaweed, dashi concentrate, and sesame seeds which is a common Japanese condiment for rice.

Alternatively, you can pair these eggs with crispy and strongly flavored foods. Fried bacon or pancetta, with their intense crunch and smokiness, will serve as the perfect companion to your water-scrambled eggs. For those who wish for a meatless topping, crumbled tortilla chips or potato chips also have enough crunch to complement the eggs.