You Haven’t Had Good Scrambled Eggs Until You’ve Boiled Them in a Pot of Water

You Haven’t Had Good Scrambled Eggs Until You’ve Boiled Them in a Pot of Water

Daniel Patterson, Michelin-starred and James Beard-awarded chef at Coi in San Francisco, came up with a revolutionary way to scramble an agg. (You’d think everyone had tried everything with eggs, but apparently our imaginations took a few years off.) Inspired by frustrations cooking with Teflon and cast iron pans, he decided to try cooking them in boiling water, much like a poached egg. He beat the eggs, then poured them into a pot of boiling water and swirled the mixture until the eggs expanded into a light, folded scramble. Magic.

Patterson has a new cookbook out called The Art of Flavor that details the process for boiled scrambled eggs. (Find the full recipe at here at Bloomberg.) The book is accompanied with this video, which shows the transformation. Easy to garnish, delicious to eat—innovation at its finest.

 

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