Make Fluffy Scrambled Eggs by Poaching Them
What to expect? Yes, you read the title correctly. While scrambling and pushing are two different methods of making eggs, you can make the perfect scrambled eggs.
Sounds crazy, but this technique belongs to Michelin-starred chef Daniel Patterson of Coy in San Francisco. Check the eggs first for freshness – if the whites are not thick, use a slotted spoon to pull out the thin whites. Then beat the eggs in a bowl for 30 seconds. Finally, here’s the weird thing: Bring a pot of water to a boil, swirl the boiling water with a fork, and add the eggs. Cover and wait 20 seconds, then remove from heat.
The eggs form a layer (or, as Patterson says, “raft”) floating on top of the pot. After draining the water, you can transfer this fluffy layer of eggs to a strainer.
This method offers several (and controversial ) advantages over other scrambled eggs. First, unlike the Gordon Ramsay method , it is mostly hands-off. The intense heat does almost all the work. It also requires very little cleaning – just rinse the pan.
Of course, this will take longer than in a skillet, as you will have to wait for the water to boil. But if you don’t want to use a non-stick skillet, or sometimes have trouble making perfectly fluffy (not rubbery) scrambled eggs, this is a new “egg recipe” worth trying.
Poached eggs | Panna Cooking via The Huffington Post