By BOBBY HUEN
Cook Lightning-Fast Scrambled Eggs With A Whirlpool Of Boiling Water
By making a whirlpool in a pot of boiling water and pouring whisked eggs right in, you can make fluffy, light scrambled eggs in just a minute without any additional fat.
Fill a small or medium-sized saucepan halfway with water and salt it. Bring the water to a boil, give it a vigorous stir to form a whirlpool, and pour the eggs right in the center.
The eggs will start to cook as soon as they hit the water, with the whirlpool keeping them together in a lump in the pot’s center. Lower the heat to simmer the eggs for a minute.
When the eggs start floating on top, retrieve them with a slotted spoon and place them in a strainer to drain out the water and avoid ending up with extremely watery eggs.
Then, pat them gently with a paper towel to take as much moisture away as possible. Season the eggs heavily after cooking, as cooking in water won’t allow you to do so beforehand.
The flavors and textures of condiments like chili crisps, salsa, or pesto can enhance the eggs. You can also use everything bagel seasoning or a Japanese condiment called furikake.
The intense crunch and smokiness of fried bacon or pancetta will pair well with your water-scrambled eggs. You can also use crumbled tortillas or potato chips to top the eggs.