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The Crazy Scrambled Egg Hack You Have To See To Believe

Every day, it seems, we find a new, more complicated way to cook eggs. We bake where we once hard-boiled, brûlée where we once fried -- and if all else fails, we trot out the sous vide machine. But for perfect, no-frills scrambled eggs, the secret is dead simple: Poach them.
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Daniel Patterson's Poached Scrambled Eggs Recipe

Every day, it seems, we find a new, more complicated way to cook eggs. We bake where we once hard-boiled, brûlée where we once fried -- and if all else fails, we trot out the sous vide machine. But for perfect, no-frills scrambled eggs, the secret is dead simple: Poach them.

This technique, which comes to us from Michelin-starred chef Daniel Patterson, is a true leap of faith, and it breaks every single egg rule you know. Hold off on salt and pepper and ditch the nonstick skillet -- because in 20 seconds, you'll have the fluffiest scrambled eggs of your life, without a single crusty pan in sight. It's the closest thing we have to magic.

1. First things first: Check your eggs.

How to tell if eggs are fresh

The trick here is to use the freshest eggs possible, with thick, gloopy egg whites that can hold their own against boiling water. Test them with a fork: If the albumen puts up a little resistance and returns to its original shape, you're good to go. If it feels a bit runny, scoop your eggs into a slotted spoon and drain the thinner part of the egg whites.

2. Whip it. Whip it good.

How to scramble eggs

Beat for a good 30 to 40 seconds to incorporate air. Don't try anything fancy -- salt will only disrupt the structure of your eggs, making them difficult to set later.

3. Boil your water.

Boiling water for poached scrambled eggs

With a fork, give your pot a clockwise stir to create a whirlpool.

4. Take a deep breath and pour your eggs in.

Poaching scrambled eggs

Count to 20. Say a prayer, if you must. The intense heat will cause pockets of air within the scrambled eggs to expand into fluffy goodness -- but at this point, you'll probably be convinced it will all end in a horrific mess.

5. The moment of truth!

How to strain poached scrambled eggs

Never fear: Once you remove the lid, you'll find an island of perfect scrambled eggs floating on top. Drain most of the water and then slide your eggs into a strainer.

6. Pile on the good stuff.

Drizzling olive oil over Daniel Patterson's poached scrambled eggs

Give your scrambled eggs one last squish with a fork to remove excess water, and then drizzle with olive oil, salt, pepper -- whatever sets your heart aflutter. Say hello to the breakfast of champions.

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