Scrambling eggs slowly over low heat, with just the right amount of mixing can yield large, soft waves of egg that are perfect for a light meal. Eggs of this style take subtle flavors, such as a light sprinkling of cheese, to be kind of an inside-out omelet, for an elegant, simple meal.
Chef Daniel Patterson came up with a radically new way to prepare scrambled eggs. This is more technique than recipe. It's an easy way to make eggs that are light as a cloud by cooking them in a swirling pan of simmering water, much like the traditional way of poaching eggs.
Some folks who experimented with this found the eggs to be bland. They are indeed lightly flavored and require creful seasoning with more salt than usual. Pepper and a sprinkling of parmesan balance the flavor. I'll bet these would respond well to a little truffle oil.
I used green onions, which were a bit heavy. I will omit those next time or replace with very finely minced chives.
Poached Scrambled Eggs
If you’re scrambling just one egg, the cooking time will be 20 seconds. For four eggs, the time increases to 40 seconds.
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 large eggs
In a medium bowl, beat the eggs for 20 seconds.
Bring a large saucepan of water to a simmer. Using a slotted spoon, stir the water vigorously in a circular motion to create a whirlpool in the center. Reduce the heat and stop stirring. Immediately pour the scrambled eggs into the center.
Cover the pot and cook for exactly 40 seconds (see note). Pour water and eggs through a fine strainer. Let drain for 10 seconds, shaking gently.