When it comes to Soft Scrambled Eggs, there is no shortage of different techniques. Whether you prefer a smoother stir or a dining room style, the latest Mad Genius suggestions offer a valuable addition to your arsenal. Coming from nothing less than Daniel Patterson (chef of the Alta restaurant in San Francisco), it is not surprising that the culinary director of Food & Wine, Justin Chapple, says that you will get the
“Best-soft scrambled eggs”.
The secret is not milk, cream, or butter. It is a more unexpected liquid: water. This is because instead of cooking your scrambled eggs in a pan, you will make poached, scrambled eggs.
Chapple begins by breaking six eggs in a bowl – enough for two people – and then stirring them well with a fork. No matter how many eggs you are making, make sure you get a large enough pot and bring the water to a boil with a generous pinch of salt.
Once it is boiling, use your spoon to spin the water and create a vortex, Chapple calls it called “hurricane in a pan.” Then, pour the beaten eggs and immediately cover the pan with a lid. Cook for 25 seconds, and it’s time to put out the fire, then uncover the pan to reveal what Chapple calls a “beautiful floating raft of soft scrambled eggs.”
Using a wire skimmer, gently lift the eggs and place them on a plate. Then, spit them out a little using a fork. Since you have only incorporated salt so far, add a little extra flavor with a light drizzle of extra virgin olive oil (to get some healthy fat), freshly ground black pepper, a little crunchy sea salt and a little scallion chopped. Now, enjoy the creamy and fluffy delight of your Mad Genius poached scrambled eggs – you’ve earned it!