The Secret to Perfect Scrambled Eggs
Daniel Patterson's technique makes what Justin Chapple calls the "best ever scrambled eggs."
When it comes to scrambled eggs, there's no shortage of different techniques. Whether you prefer a softer scramble or one with diner-style heft, the latest Mad Genius Tips offers a valuable addition to your arsenal. Coming from none other than Daniel Patterson, it's no surprise that Food & Wine Culinary Director Justin Chapple says it will give you the "best ever scrambled eggs."
The secret isn't milk, cream or butter. It's a more unexpected liquid: water.
That's because instead of cooking your scrambled eggs in a skillet, you're going make poached scrambled eggs.
Chapple starts by cracking six eggs into a bowl—enough for two people—then beats them well with a fork. However many eggs you're making, be sure to get a big enough saucepan, and get your water boiling with a generous pinch of salt.
Once it's boiling, use your spoon to swirl the water to create a vortex, which Chapple calls "a hurricane in a pan." Then, drizzle in your beaten eggs, and immediately cover the saucepan with a lid. Cook for 25 seconds, and it's time to turn off the heat, and uncover the lid to reveal what Chapple calls a "beautiful floating raft of scrambled eggs."
Using a spider, gently scoop up the eggs and plate them. Next, fluff them up a bit with a fork. Since so far you've only incorporated salt, add a little extra flavor with a light drizzle of extra virgin oil (for some nice healthy fat), some freshly ground black pepper, a bit of crunchy sea salt, and a sprinkle of minced chives. Now, enjoy the creamy, fluffy deliciousness of your Mad Genius poached scrambled eggs—you've earned it!
This Story Originally Appeared On Food & Wine