Poaching Scrambled Eggs Is The New Reverse Sear

According to Food & Wine, Chef Daniel Patterson, the owner of the double-Michelin-starred restaurant Coi, has come up with a pretty intriguing way to cook scrambled eggs.

Patterson’s method involves gently whisking the eggs and then poaching them in a whirlpool of simmering water, resulting in scrambled eggs that are richer, creamier, and burn-free.

To prepare poached scrambled eggs, start by whisking your eggs until they’re smooth. Next, pour the egg mixture into a pot of boiling water and stir vigorously for about a minute.

Then, put the lid on the pot and let the eggs steam for another minute. When you lift the lid and drain the water, you’ll find your soft scrambled eggs at the bottom of the pot.

To prevent waterlogging, remove the eggs from the pot and allow them to drain in a strainer for 10 seconds to a minute. Gently press them with a spoon to remove any excess water.

Since boiling water, unlike cooking oil, never exceeds 212 degrees Fahrenheit, poaching is far gentler and allows the eggs to cook more evenly than the traditional cooking method.