F&W Best New Chef Daniel Patterson demonstrates how to make soft and creamy poached scrambled eggs.
[MUSIC] We're gonna make an egg dish. It's a very simple egg dish, very unusual but a very special one. So the way this came about was there was a period of time 2005, and I was in between jobs, and I was making breakfast for my wife every morning. She was the one who had the job. And at first, I would make eggs cooked in a non-stick skillet. Well, my wife is an environmental lawyer, and she started telling me about the non-stick, and it makes The fumes make birds die and all kinds of things. And so I said okay but it doesn't make the eggs stick. And she said it's too bad we're getting rid of it. So then I had to make eggs and I started making them like scrambled eggs in a A normal stainless steel pan. So they'd stick. And I didn't only get to make breakfast, but I also got to clean up after breakfast. And it's just so annoying scrapping the egg out because then it gets all in your sponge and then you gotta clean it. So, so I think what can I do- that would be easy, delicious, and also easy to clean up. And actually, she was out of town when I just had this idea. I'm like, well what would happen instead of scrambling the eggs in a pan if I did the same thing but poured them into water? So I did. And so, that's kind of how this recipe was created. It's an entirely a home recipe It's really nice for breakfast for two or four people. And you can do it up to four eggs at a time. I wouldn't do it any more than that. And it's twenty seconds to cook, so you can replicate it pretty easily. So basically the idea behind it, and I'm I'm letting the water boil now. It's just about ready. Eggs are really pretty amazing things. Scientifically, they're super super complicated. At the same time, they're like kind of the bedrock of breakfast, like everyone knows what an egg tastes like. In this case, what happens is we take the eggs and The kind of egg is really important. So you want it as fresh as possible. You want to well raise it. What happens with supermarket eggs, a lot of times, is that right when the egg is laid, the white is very very thick. It has a lot of protein in it. Which is good for this recipe, but it would be terrible for a meringue. If you're going to make a meringue, let your eggs sit around for a week. Let the protein dissipate and that will allow the volume of your meringue to grow. But in this recipe, you want very fresh, very thick whites. So [SOUND] These are, these are fine, you know. And what you can do if you feel like there's not enough of that thick white around the side, is you can literally crack it into a slotted spoon. The thick part will stay on top, and the rest will drip through. I think we'll be okay with this. So I'm doing it for two eggs, you can do it for one, two, three, four, but not much more than that. I'm gonna do something that you're not supposed to do, I'm gonna really beat them a long time like 30 seconds. And what that does is actually, literally we're gonna scramble eggs in water. What's gonna happen is two things simultaneously. I'm incorporating a lot of air in. So I'm doing two things. I'm kind of bringing the white And the yolks together. And I'm also putting a lot of air in it. So when these eggs hit the water, it's gonna be almost boiling. Not a full boil, but pretty close to it. The intense heat is gonna make all of those little air bubbles expand. And simultaneously, all of the natural coagulant in the egg itself Is gonna set it. So what you're gonna end up with is these light incredibly airy eggs. So, let's make it. So, we got a nice boil going. [SOUND] First thing you want to do, move your fork or whatever you're using in a clockwise direction. To make kind of a whirlpool. Pour it in. [BLANK_AUDIO] Put the cover back on. Just count one, two, three, four, five, six, seven, eight, nine, ten. 11, 12, 13, 14, 15, 16, 17, 18. This is really hot now. 19, 20. Should be done. Oh, look at that. So now The eggs have set into kind of a raft on top. You need to get them out of the water, obviously. So, to do this, it's really two steps. One is kind of very gently, you wanna let out most of the water. You can just dump it straight into a colander. I don't think it's advantageous to pour that much water over it, and breaks a little bit. When you get down to right about there, strainer basket. [NOISE] [BLANK_AUDIO] Now if you really wanna be fancy about this you could actually put it in a mold and it could form into whatever mold you put in. I think a circle is nice, or you could kinda make a, you know a little bit texture on top. So it kinda has little mix and [UNKNOWN]. Now this point What the eggs taste like? They're fully cooked but incredibly light, like almost souffled. It's a texture that's like really different from any other egg recipe that I know. So the steam coming off of it It's like the water is dissipating a little bit. It's tightening up. But you don't want to go too far because then it's cold. So you can do basically anything with this at this point. So when I'm at home a good olive oil, salt, pepper, that's it. You could put tomato sauce, a little ragu, some kind of leftover meat or vegetables, like a ratatouille warmed up and poured over would be fantastic, basically anything. So the point of this is really more about technique itself And the seasoning. I mean, one of the wonderful things about eggs is they're very accommodating of all kinds of things, so. There's a lot of really good olive oil in California so we kinda put it on everything. [BLANK_AUDIO] And then for this recipe I like to use crunchy salt. So this is Maldon which is a white flaky salt. [BLANK_AUDIO] Not too salty, a little black pepper. [SOUND] And one more thing. [BLANK_AUDIO] Not strictly necessary, but kind of a nice way to finish it A few chives. Here you go. Scrambled eggs with Olive oil and chives. [MUSIC]