POACHED SCRAMBLED EGGS

4 large eggs
Fine sea salt to taste
Extra-virgin olive oil for drizzling
Freshly ground pepper to taste

Crack each egg into medium-mesh sieve or narrow-slotted spoon, letting thin egg white drain away.

Transfer remaining yolk and white to small bowl. Beat vigorously with fork 20 seconds.

Set medium saucepan filled with 4 inches water over medium heat. Put a strainer in sink.

When water is at low boil, add few large pinches salt. Using wooden spoon, stir in clockwise direction to create a whirlpool. Pour eggs into moving water; cover pot. Count to 20. Turn off heat; uncover pot. Eggs should float on surface in a ribbony package.

While holding back eggs with wooden spoon, pour off most of water over strainer in sink. Gently slide eggs into strainer; press lightly to expel any excess liquid.

Scoop eggs into 2 bowls. Drizzle with oil. Add salt and pepper.

Makes 2 servings
Adapted form source: Daniel Patterson, New York Times article