It seems that more complex egg recipes are appearing with each passing day. For example, eggs that have been boiled once are rebaked, or fried eggs are made into brulee. What about the sous-vide machine? But when it comes to making scrambled eggs, here’s a really basic yet simple tip: “Make it like a poached egg!” (poach)
Key Points
Michelin-starred chef Daniel Patterson tells you this technique, and it’s okay to believe and follow it. It will break every rule you know about eggs. Get rid of salt, pepper, and coated frying pans. Because in just 20 seconds, you can have really fluffy scrambled eggs.
1. Check the eggs
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2. Mix
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Mix for 30 to 40 seconds to ensure good air mixing. Do not add any other additives. Adding salt can ruin the shape of the egg. So let’s put that in later.
3. Boil water
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Whisk in a clockwise direction with a fork.
4. Drop egg wash
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And let’s count 20 seconds. Say a prayer if you must. The intense heat will cause pockets of air within the scrambled eggs to expand into fluffy goodness, but at this point, you’ll probably be convinced it will all end in a horrific mess.
5. Pour out the water
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Never fear: Once you remove the lid, you’ll find an island of perfectly scrambled eggs floating on top. Drain most of the water, and then slide your eggs into a strainer.
6. Add olive oil, salt and pepper
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Pour out the rest of the water using a fork. And add the ingredients you want to add.
Give your scrambled eggs one last squish with a fork to remove excess water, and then drizzle with olive oil, salt, and pepper to taste. Say hello to the breakfast of champions.
