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Michelin-Starred Chef Unveils Revolutionary Method Of Making Scrambled Eggs

Foodies from all over the world have tried their very best to perfect their method of making scrambled eggs. They've tried to shake things up by varying cooking times and techniques, but creating the perfect scrambled egg continues to be a difficult feat.

It's hard to know how to improve on the process of making a dish as fundamentally basic as scrambled eggs. I mean, there really are only two ingredients (not counting seasoning) required for making the popular breakfast food: oil and eggs.

Yes, you can enhance the taste by using additional ingredients and make the final presentation a lot more aesthetically pleasing. But there's no way of changing much beyond the basic process of cracking, beating and pouring the eggs into a heated up pan. Or at least that's what you thought. Daniel Patterson, an esteemed San Francisco-based chef, has figured out a way.

Check out the video below to see the new and improved method in action:

And trust me, the restaurateur is one to listen to considering he's the owner of a James Beard award for his fine-dining restaurant, Coi. Yes, the Michelin-starred chef has created a method which prioritizes simplicity and efficiency.

Anyway, Patterson is promoting his new cookbook, The Art of Flavor and he's hoping that it will teach fans of cooking not to blindly follow recipes. This is what he had to say about his new publication's purpose for us foodies:

"There are a million recipes out there, but hardly any that explain why you're mixing this with that, or that empower you. This book is about the 'whys,' about knowing what your flavor target is, and how to hit it. If you like spicy foods, high acid foods, dishes with that rich umami flavor, then get a handle on the ingredients that push that forward."

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The book has also led to interest in his signature method of cooking scrambled eggs. What does the revolutionary technique entail? Well, it involves pouring beaten eggs into boiling water instead of a pan as though you were poaching them.

Prior experimentation has shown him that the eggs don't stick to the bottom of the pan if you add them to a pot of hot, simmering water. The method results in the end dish being incredibly light and tender - almost like a beautifully-made omelet.

The only thing is, this very quick 20-second process probably won't leave you with scrambled eggs as creamy and rich as they are in Gordon Ramsay's four-minute method. While Patterson’s method is very efficient, the eggs in the video do look a tad dry. That being said, it's definitely worth giving it a try if you're feeling adventurous!