Go to the Recipe: Nick’s Tender and Creamy Precision-Poached Scrambled Eggs
I recommend 15-20m if you want a texture that wont get you divorced from your significant other. But overall a great way to make bain marie eggs without a lot of the active work.
Agree with Josh, I did 15 minutes, really good dish as is. I added bacon strips thinking it'd be a good adea but it threw off the balance of the dish and made it super salty.
Definitely don't do 7 min, lol. It's still mostly raw at that point.
