Okay, maybe not really. But what else do you call a style of eggs that swings both ways? Pombled? Scroached?
Poached and scrambled are actually two of my favourite ways to cook eggs, so will definitely be giving this recipe from Kitchen Konfidence a try. I’ll document that eggventure soon!
- 4 eggs
- Kosher salt
- Extra-virgin olive oil
- Chile oil*
- Chopped freshly parsley
- Fleur de sel (or flaky sea salt)
- Freshly ground black pepper
- Fill a medium saucepan two-thirds of the way with water and bring to a boil over medium heat. While waiting for the water to boil, prepare all necessary equipment: place a colander in the sink, line a rimmed baking sheet (or large plate) with two paper towels and have a large, slotted spoon at the ready. Crack four eggs into a bowl and whisk for about 20 seconds.
- Once the water is boiling, season with 2 generous pinches of kosher salt. The water should taste like the sea (similar to salting water for pasta). Stir the water in a clockwise direction to create a whirlpool. Pour the eggs in, cover and wait 20 seconds.
- Uncover and drain the eggs. I’ve found the best way to do this is to hold the eggs in the pot with the slotted spoon while pouring the water through the colander. Once most of the water is drained from the pot, gently slide the eggs into the colander. Shake the the eggs from side to side to remove most of the visible water. Slide the eggs onto the paper towel-lined baking sheet. Bring up the corners of the paper-towels to form a pouch around the eggs. Gently press out any remaining water. Transfer to a plate.
- To serve, drizzle eggs with extra-virgin olive oil plus a few splashes of chile oil. Top with chopped parsley, fleur de sel and freshly ground black pepper.
* To make chile oil, warm 1/2 cup extra-virgin olive oil over medium heat for approximately 2 minutes. The oil should be warm but not smoking. Add 1 1/2 teaspoons red chile flake, stirring to combine. Take the oil off the heat and let cool before using. Store in the refrigerator.