Inspired by Daniel Patterson’s technique for poaching scrambled eggs, these fluffy, souffle-like eggs are delicate and the perfect foundation for briny roe and herbs. Don’t skimp on straining time; it’s necessary to remove all of the water from the cooked eggs.

Justin Chapple
Justin Chapple
February 2020

Gallery

Credit: John Kernick

Recipe Summary

total:
15 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together oil, chives, dill, parsley, cilantro, and lemon juice in a small bowl. Season to taste with salt and pepper. Set herb oil aside.

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  • Fill a medium saucepan with water to a depth of 2 1/2 inches (about 8 cups); bring to a low boil over medium-high. Stir in vinegar and 1 teaspoon salt. Whisk together eggs and remaining 1/2 teaspoon salt in a bowl. With the lip of the bowl just above the water, pour eggs into boiling water; immediately reduce heat to low. Cook, undisturbed, until eggs are just set, about 2 minutes. Using a slotted spoon, carefully lift eggs out of water, and transfer to a fine wire-mesh strainer set over a large heatproof bowl. Let eggs drain 2 to 3 minutes, rotating the strainer as needed to help any excess water drain.

  • Divide eggs evenly between 2 bowls; drizzle each with 1 tablespoon herb oil, reserving remaining oil for another use. Season with salt and pepper to taste. If desired, top with trout roe.

Notes

Serve remaining herb oil with bread for dipping or drizzled over grilled chicken or shrimp. Find steelhead trout roe at passmoreranch.com.

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