I hate it when people ask me those hypothetical food questions -- if there was one thing you could eat for the rest of your life, what would it be? What would your last meal consist of? If you could be any one food item, what would you pick?
It's anxiety-inducing. Just trying to fathom ONE THING that I could eat for the rest of my life is merely impossible. Or dreaming up the last meal I'd ever eat on this planet, there wouldn't be enough hours of the day to fulfill my desires. And to be any ONE food item?? Why would you even want to imagine that?? Odds are, no matter what I pick, I'd probably end up eating myself.
But I guess if I really had to pick one thing I'd never want to give up, it'd be eggs. Man. I find every excuse to #putaneggonit (my favorite hashtag hands down). Think of all the magical ways you can prepare eggs: boiled, scrambled, poached, fried, steamed. Plus, a farm-fresh egg? There are few things more soul satisfying in this World.
I recently discovered a new way to cook eggs via Daniel Patterson from an episode of The Mind of a Chef (for those of you who haven't seen it, I highly recommend it!) This method of cooking eggs takes only 40-seconds and you don't use a single drop of oil/butter to cook it. The texture that it produces is nothing like I've ever tasted! It's like eating a fluffy egg cloud. It blew my mind and it was truly magical. Did I also mention it takes 40 freaking seconds?
Okay enough, talking. Put on your cape and make these Superman eggs.
POACHED SCRAMBLED EGGS
(makes 1 serving)
- 2 large eggs
- Fine sea salt
- Freshly ground black pepper
- a drizzle of EVOO
- one radish, thinly sliced
- couple slices of pickled carrot
- parsley for garnish
Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 30 seconds.
Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
Scoop the eggs into bowls and season with salt and pepper. Garnish with radish and pickled carrots and finish with parsley if desired. Serve with fresh fruit or toast.