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Poached Scrambled Eggs with
Herb Oil and Trout Roe
TOTAL 15 MIN; SERVES 2Inspired by Daniel Patterson’s technique
for poaching scrambled eggs, these fluffy,
soufflé-like eggs are the perfect founda-
tion for briny roe and herbs. Don’t skimp
on the straining time; it’s necessary to
remove the water from the cooked eggs.(^1) / 4 cup extra-virgin olive oil
1 Tbsp. minced fresh chives
1 Tbsp. minced fresh dill
1 Tbsp. minced fresh flat-leaf parsley
1 Tbsp. minced fresh cilantro
1 Tbsp. fresh lemon juice
11 / 2 tsp. kosher salt, divided, plus more
to taste
Black pepper, to taste
2 Tbsp. distilled white vinegar
6 large eggs
Trout roe (optional)
- Whisk together oil, chives, dill, parsley,
cilantro, and lemon juice in a small bowl.
Season to taste with salt and pepper. Set
herb oil aside. - Fill a medium saucepan with water to a
depth of 2^1 / 2 inches (about 8 cups); bring
to a low boil over medium-high. Stir in vin-
egar and 1 teaspoon salt. Whisk together
eggs and remaining^1 / 2 teaspoon salt in a
bowl. With the lip of the bowl just above
the water, pour eggs into boiling water;
immediately reduce heat to low. Cook,
undisturbed, until eggs are just set, about
2 minutes. Using a slotted spoon, care-
fully lift eggs out of water, and transfer to
a fine wire-mesh strainer set over a large
heatproof bowl. Let eggs drain 2 to 3 min-
utes, rotating the strainer as needed to
help any excess water drain. - Divide eggs evenly between 2 bowls;
drizzle each with 1 tablespoon herb oil,
reserving remaining oil for another use.
Season with salt and pepper to taste. If
desired, top with trout roe.
NOTE Serve remaining herb oil with bread
for dipping or drizzled over grilled chicken
or shrimp. Find steelhead trout roe at
passmoreranch.com.
FEBRUARY 2020
Poaching beaten
eggs forms an airy, light
scramble—in virtually
no time at all—that
can’t be duplicated in
a skillet.