Youve been making scrambled eggs wrong – Michelin star chef cooks them in water

We all have our own way of making scrambled eggs in the morning – whether you beat them, whisk them or add some milk.

But, it seems one professional cook has shared a different way to whip up this easy dish.

And, he claims it makes out-of-this-world eggs that are perfect on toast or with a full English breakfast.

Michelin starred chef Daniel Patterson, from San Francisco, explained that he hated the clean up after making traditional scrambled eggs.

So he decided to come up with a new method of making them using boiling water.

Daniel has won a James Beard award for his fine dining restaurant Coi, reports Bloomberg, so we reckon his technique has serious merit.

Daniel essentially poaches his eggs in boiling water which makes delicious scrambled eggs without the need to clean up burnt on bits of eggs.

All you need to do is boil a pan of water, create a whirlpool in the centre and then pour in your beaten eggs.

The mix will quickly firm up and you should then cover the pan for 20 seconds until the eggs are light and bouncy.

Strain the egg mixture to get rid of any excess water and then season with plenty of black pepper, salt and butter.

Foodies over at Insider gave the hack a try and claimed it worked perfectly.

They said: "They weren't rubbery at all, and adding a bit of butter on top made them rich and creamy.

"Cleaning the mixture out of the strainer was a little messy, and I had to blot some extra water out of the eggs, but it was worth it.

"The eggs had a great taste and texture, and once the water was boiling, they took just seconds to cook."

Would you give this method a try? Tell us in the comments section…

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