Even if you’re a complete novice in the kitchen, it’s likely you know how to make scrambled eggs. But turns out we might have been making the simple brunch dish wrong this entire time.
Daniel Patterson, a chef from California, has revealed his recipe for the perfect scrambled eggs and the method he uses might well surprise you.
Instead of using a frying pan to make the classic egg dish, the Michelin-starred chef first beats the eggs before pouring them into a pool of boiling water.
In a video by Food 52, Patterson shows egg connoisseurs how to perfect his unusual boiled scrambled eggs.
First he separates the yolks of four eggs, before adding the thin part of the whites using a sieve (a move that could be considered controversial in itself!).
Then he beats the yolks and remaining whites together for 20 seconds while brining a pain of water to the boil and stirring to create a whirlpool.
Patterson then pours his egg yolk mixture into the centre of that whirlpool of water before covering the pot for 20 seconds.
He then takes them out of the pan using a strainer, being careful not to break the eggs apart, and serves with plenty of cracked black pepper and a generous drizzle of olive oil.
Though the hack might seem strange, in his new cookbook The Art of Flavor, Patterson explains that it produces perfect eggs every time.
And he’s not the only chef to give some classic food dishes a reboot. Food Network chef Tyler Florence revealed earlier this year that our mashed potato cooking needed some work.
While most of us have been par-boiling potatoes in water before draining, then mashing, he explained that this wasn’t necessarily the best way of preparing the much-loved dish because we’re throwing the flavour away with the discarded cooking water.
Apparently our steak cooking needs a rethink too. While the traditional method of cooking a juicy steak is to fry it, according to vlogging team ChefSteps, we should all be using a water bath. Because apparently the ‘sous vide’ method will guarantee a perfectly-cooked steak every time.
Turns out we’ve been prepping our mushrooms wrong too. New research from the Mushroom Technological Research Centre (yep, that’s an actual thing!) our fungi friends should be grilled or microwaved to maintain their nutritional value, and not fried.
And let’s not forget when Mary Berry tried to spice up spaghetti bolognese with white wine and cream. Cue uproar!
Next we’ll find out that we’ve been making tea all wrong. Oh.
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