Food
You Are Making Scrambled Eggs All Wrong
In his new book, Coi chef Daniel Patterson urges home cooks to experiment in their kitchens—starting with basic breakfast.
Here's why you want to boil your scrambled eggs.
Photographer: Deb Lindsey for The Washington Post/Getty Images
It’s hard to think of a dish as elemental as scrambled eggs. The only requirements for the original two-ingredient recipe (if you don’t count seasoning) are fat for cooking and eggs. Though plenty of ways exist to make them more ambitious, with fancy ingredients and elegant presentations, it seems impossible to think of a way to change them beyond the three-step process of cracking, whisking, and pouring into a hot pan.
But Daniel Patterson has figured it out.