Make Fluffy Scrambled Eggs By Poaching Them

Yes, you read the title correctly.

Although scrambling and poaching are two different egg-cooking techniques, you might make perfect scrambled eggs by poaching them.

It sounds crazy, but the technique comes from Michelin-starred chefDaniel Pattersonof Coi in San Francisco.

First check eggs for freshnessif the whites arent thick use a slotted spoon to get the thin whites out.

Then beat the eggs for 30 seconds in a bowl.

Cover and wait 20 seconds, then remove from heat.

After draining the water, you’re free to slide that fluffy egg layer into a strainer.

First, its mostly hands off, unlikeGordon Ramsays method.

The intense heat does almost all the work.

Additionally, theres very little cleanup involvedjust rinse the pan.

Poached Scrambled Eggs| Panna Cooking viaThe Huffington Post