Would you believe us if we were to tell you you’ve been making scrambled eggs wrong this whole time?
The very traditional way of making delicious scrambled eggs would be beating the eggs in a bowl, perhaps adding a bit of salt and pepper, adding butter to a pan with the egg mixture and then gently pulling the eggs with a spatula or spoon eventually scrambling the eggs.
Voila, right? Wrong.
In the video above, Michelin star chef Daniel Patterson reveals his “genius” way of getting scrambled eggs and it only takes 40 seconds.
There is no frying pan at all involved and the Northern Californian actually boils his eggs to scramble them. Watch the video by Food52 above.
Beating four egg yolks in a bowl after straining them in a sieve, you’re then supposed to stir a saucepan of boiling water to create a whirlpool.
Here’s where the magic happens.
You then need to pour the beaten eggs from the bowl into the whirlpool you have created, cover with the saucepan lid for 20 seconds and then you’re eggs should be ready.
Strain the water and scrambled eggs into a sieve and serve with olive oil and black pepper.
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In the chef’s cookbook The Art of Flavor, Patterson says his recipe creates the perfect scrambled eggs every time.
We’ll need to try it ourselves to believe it, but they definitely look delicious.