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The Unusual Recipe That Makes 'Perfect' Scrambled Eggs

There's nothing better than chowing down on yummy scrambled eggs, and now, Michelin-starred chef Daniel Patterson claims he has perfected the recipe once and for all.

Patterson says to ditch the frying pan and instead beat the eggs and pour them into a whirlpool of boiling water.

While it's unusual, Patterson claims that this method will produces delicious eggs every time.

Patterson also recommends not using much egg white and instead says we should separate the yolks of four eggs from the thin part of the whites using a strainer.

He then beats the yolks and remaining whites, before boiling a pan of water.

Stir the pot of water clockwise until the water forms a whirlpool, then add a few pinches of salt.

Patterson then pours the egg yolk mixture into the center of the water and then covers the pan and waits 20 seconds.

The eggs should then be in ribbons and floating on top of the water.

He then takes them out of the pan using a strainer, he claims the poaching technique will give you the 'quickest and fluffiest' eggs ever!

Daniel Patterson's scrambled eggs

Serves two

1. Separate four egg yolks and the thin whites using a strainer.

2. Beat the yolks and remaining whites together for 20 seconds.

3. Bring a pan of water to the boil, add a few pinches of salt, and stir the water so it forms a whirlpool.

4. Pour the yolks into the centre of the whirlpool and cover the pot for 20 seconds.

5. The eggs should be in ribbons floating on the water. Remove using a strainer and drain.

6. Serve with olive oil and cracked black pepper.

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