Ingredients
Equipment
Method
- Fill a small saucepan with 1 inch of water. Bring to a gentle simmer over medium-low heat.
- In a small heatproof bowl, whisk the eggs, cold water, and salt until the yolks and whites are fully combined and slightly frothy. No streaks.
- Set the bowl over the simmering water, ensuring the bottom does not touch the water. This is your gentle double boiler.
- Stir constantly with a silicone spatula, scraping the bottom and sides every few seconds. The eggs will look like a thin custard at first.
- After about 4 minutes, you'll see small, soft curds forming. Keep stirring—do not walk away.
- At 6-7 minutes, the curds will be tender and glossy, with a few creamy patches. The eggs should still look slightly wet, not dry.
- Remove the bowl from the heat immediately. Stir for another 30 seconds—the residual heat will finish cooking them.
- If desired, press through a fine-mesh sieve for an ultra-smooth texture. Serve at once.
Notes
Serve on a warm plate to keep the texture soft. For a dairy-free version, use cold water or unsweetened oat milk. Do not reheat—scrambled eggs turn rubbery. Store leftovers in the fridge for up to 1 day, but texture will change. Always consult a qualified professional for personal dietary decisions.