The Plantings are In! Amazing Poached Scrambled Eggs

A Salad From "Out Back"

It's an exciting time of year for all gardeners - especially those of us who like to think of ourselves as urban farmers!  This is actually my first year methodically researching, planning, and planting a LOT of edibles.  It has been a lot of work and a good deal of research and bugging friends with endless questions and agonizing over making selections. As of this week, almost all of the planting in our plots and planters has been completed.  We will be spreading some of our fabulous, rich mulch around (the first use of the output of our composter!) in a few days.  Now it is time to hope that the weather, the soil, potential hazards (bugs, etc.), and a ton of other variables cooperate and those little seedlings and heads of green popping up through the dirt will become wonderful things. This years plantings include:  multiple varieties of tomatoes, cucumbers, zucchini,  two kinds of eggplants, too many kinds of peppers to list - hot and sweet, little and big - kale, Swiss chard, mustard greens, and potatoes. We have been feasting on spinach, arugula, early potatoes, and assorted lettuces for awhile now.  Our herb garden is chock full of onion and garlic chives and multiple basil plants, marjoram, French sorrel, common sorrel, thyme, sage, a couple kinds of oregano, par-cel, and flat leaf Italian parsley.  Whew! Looking at all of that is giving me just a tad of anxiety, I must admit.  It is my intention to keep a running dialogue going here as to how this is all going in our little city garden.  And of course, as things get more identifiable, I hope to be posting some good pictures.  Lastly, I will keep sharing seasonal recipes, and other amazing new find recipes that I have to share.  This following recipe is just amazing, not necessarily seasonal.

Recipe:  Daniel Patterson's Poached Scrambled Eggs


This recipe?  It's a game changer - at least for me it is.  We love eggs.  We are lucky to have a number of sources for fresh, local eggs from pasture raised chickens.  We easily go though a dozen eggs a week, so a new recipe or a new method for much loved preparations always gets my eye.  This recipe is amazing!  If you love scrambled eggs, you will be blown over!  I have made these scrambled eggs three times so far in the week that I have known about the technique.  It's a very forgiving technique, so don't get hung up, you can do it! The fluffiest scrambled eggs you will ever have!  Really!

Serves 2


4 large eggs
2 tablespoons extra virgin olive oil (optional)
Sea Salt
Freshly ground black pepper


Use FRESH eggs.  If your eggs are old - if they came from the supermarket and their age is suspect, the creator of this technique recommends cracking each egg into a medium mesh sieve to let the thin white drain away.  Fresh eggs don't need this step; I haven't used it.

Beat your eggs vigorously with a fork or whisk for 20 seconds.

Set a medium sauce pan filled nearly to the top with water over medium heat.  Put a strainer in the sink.  When the water is at a low boil, add a few large pinches of salt, then stir the water in a clockwise direction to create a whirlpool.  Pour your beaten eggs into the moving whirlpool.  Cover the pot and count to 20.

Turn off the heat and uncover the pot.  The eggs should be floating on the surface of the water in ribbons. While holding back the eggs with a spoon pour off most of the water over the strainer. Gently slide the the eggs into the strainer and press them lightly to expel any excess liquid.  Tilt your strainer from side to side to release any trapped water.  You can put the eggs on a paper towel if you really want to insure all liquid is gone.  I haven't done that - the strainer and tilting it seems to be enough.

Scoop the eggs into serving bowls and drizzle each with the extra virgin olive oil.  Season with salt and pepper.  I have been adding chopped chives - because I have them, and I love the flavor they add.

The possibilities are endless - the flavor and consistency of the eggs is absolutely delicious and wonderful, and once you do it, you have the technique and you'll get more efficient with it.

Try it!