Poached eggs are a breakfast favourite, as are scrambled eggs, but have you ever thought of combining the two? One recipe that does just that caught the attention of cooking influencer Gourmet Gab who took to TikTok to share her experience. The recipe, which created “poached scrambled eggs” was originally shared by chef Daniel Patterson, who owns a number of restaurants in California, US.
The chef’s recipe combines techniques used to make poached and scrambled eggs together, to make a “light and fluffy” dish perfect for topping toast with.
She said: “There are poached eggs and scrambled eggs but what about poached scrambled eggs? I’ve been eager to try this recipe from Danielle Patterson where you pour two beaten eggs into a whirlpool, cover for 20 seconds and strain.”
The recipe uses the process of making scrambled eggs with the cooking style typically associated with poached eggs. According to the chef who originally came up with the recipe, this method can benefit the texture of the eggs.
In 2006, Daniel shared the Speaking to The New York Times Magazine, Daniel explaining: “These are the quickest and fluffiest of scrambled eggs, made with an exceedingly forgiving technique.”
Extra flavour can also be added to the eggs with the addition of extra virgin oil or a sprinkling of salt. Though the recipe is one which piqued Gab’s interest, she also admitted that she was hesitant about how it may turn out.
“I was so worried the eggs were going to be a disaster straining but they really held together and played beautifully,” she said. “I was also expecting the eggs to taste really bland and watery but the extra virgin olive oil really brings that richness.”
Gab was also pleasantly surprised by the texture and overall appearance of the eggs. “The eggs were insanely light and fluffy and the whole process was so fast from start to finish,” she said.
This recipe is made to serve two but you can scale up your ingredients depending on how many people you are serving.
Ingredients
For this recipe you will need:
- Four large eggs
- Two tablespoons of extra-virgin olive oil (optional)
- Fine sea salt
- Freshly ground black pepper
Method
To begin, crack each egg into a mesh sieve and let the thin white drain away. Transfer the remaining yolk and white into a small bowl and beat the eggs for 20 seconds.
Next, set a medium saucepan filled with about four inches of water over moderate heat. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
Turn off the heat and uncover the pot. At this stage, the eggs should be elating on the surface in ribbons. Place a strainer in the sink and then, while holding back the eggs with a spoon, pour off most of the water over a strainer.
Gently slide the eggs into the strainer and press them lightly to expel any excess liquid. Make sure to release any trapped water. You can drain your eggs on a paper towel too.
Scoop the eggs into bowls and drizzle with olive oil, then season with salt and black pepper.
