Many food gurus have attempted to perfect scrambled eggs, some by adding ingredients and others by altering cooking times and methods. But instead of making things egg-stra complicated, this restaurateur’s hack simplifies them, with a beautiful result to boot.
Chef Daniel Patterson is promoting a new cookbook, “The Art of Flavor,” which has resurfaced his signature recipe for cooking scrambled eggs in boiling water, not a pan. Patterson’s trick involves pouring already-beaten eggs into a whirlpool of hot water as if you were poaching them (see the video above for a how-to).
We imagine this quick 20-second process may not result in creamy scrambled eggs like Gordon Ramsay’s four-minute method. While Patterson’s eggs are photo-worthy, the resulting eggs do look a bit dry in the video.
But if you’re short on time with a high affection for little cleanup, this method sure does the trick.