Ingredients

The following ingredients have 2 Servings
  • 4 large eggs
  • 2 tablespoons extra-virgin olive oil (optional)
  • Fine sea salt
  • Freshly ground black pepper

Instruction

  • Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
  • Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
  • Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
  • Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.