I found this recipe in this month's Food & Wine magazine. It's contributed by chef Daniel Patterson (Coi in San Francisco) and was included in the magazine's article with Daniel and René Redzepi talking about foraging and cooking together -- it's a cool article and worth a read.
The poached scrambled eggs are easy to make and have a completely different taste and feel to traditional scrambled eggs. They are much lighter, fluffier, and more delicate. I'm not giving up the traditional version, but this is a fantastic twist. I also need to give it a try with the goat cheese sauce that's included in the recipe online.
- 4 large eggs
- Whole Wheat Toast
1) Beat the eggs in a bowl for 20 seconds.
2) Bring a large saucepan of water to a simmer.
3) Using a wooden spoon, stir the water vigorously in a circular motion to create a whirlpool in the center.
4) Reduce the heat and stop stirring.
5) Immediately pour the scrambled eggs into the center.
6) Cover the pot and cook for exactly 40 seconds.
7) Using a slotted spoon to hold the eggs back, tilt the saucepan and pour off the water.
8) Transfer the scrambled eggs in one piece to a strainer
9) Let drain for 10 seconds. I actually just dumped the water and egg mixture directly into a colander in the sink (as was noted in the body of the actual article itself).
10) Season well with salt and pepper.
11) Serve on buttered (or not) whole wheat toast.