Poached Scrambled Eggs with Herb Oil and Trout Roe
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.
Serve remaining herb oil with bread for dipping or drizzled over grilled chicken or shrimp. Find steelhead trout roe at passmoreranch.com.