About Jes Watson
For editor Jes Watson, happiness is a perfectly poached egg, a vase filled with fresh-cut peonies — or just getting out of dishes duty. From furnishing and decorating her new house to hosting the perfect dinner party, she shares a slice of her domestic adventures with you each week.
A Brand New Way to Scramble an Egg
home slice: poached scrambled eggs canada
(Jan.31.12)
They say that the peaks on a chef's hat represent all the ways there are to cook an egg.
Well, they better add another.
After riffling through my January Food & Wine magazine, I came across a most peculiar recipe by Daniel Patterson for "poached scrambled eggs."
"What the what?" I asked myself. A poached egg and a scrambled egg are entirely different things. Equally delicious, yes, but two very discrete art forms.
But Patterson has developed an ingenious way for scrambling an egg in boiling water. The process is simple. You crack your eggs and scramble them in a bowl, add them to a pot of simmering H20 and let them cook for about 20 seconds an egg. Drain the water completely and voilà. You have your first scrambled poached egg.
The nice thing about this recipe is that it's fast, easy to do and results in velvety smooth scrambled eggs. The only con I could find when I tested it out was that the egg really did lose some charm from the lack of fat. (I like to cook my scrambled eggs in butter, which adds a nice undercurrent of richness.) But I guess that's why Patterson serves it with olive oil and goat cheese.
Dabbed with a little butter or drizzled with some Hollandaise and these eggs would be an elegant addition to any breakfast or brunch plate.
Pombled? Scroached? Let's just agree to call them delicious.
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