Chef Daniel Patterson’s Foolproof Way To Make Scrambled Eggs

By Kate Krader
Bloomberg

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.

The San Francisco-based chef has earned Michelin stars and a James Beard award for his fine-dining restaurant, Coi. He is a co-founder of Locol, the California fast-food spot whose mission statement is to save the world by offering well-sourced, affordable burgers, soft serve and coffee in underserved neighborhoods.Patterson is likewise on a mission to give home cooks a point of view in their own cooking. In a cookbook just out in August, The Art of Flavor (Riverhead Books), he has teamed up with perfumer Mandy Aftel to teach readers to be confident in their flavor combinations, rather than blindly relying on recipes. (Patterson compares this to the way people unthinkingly follow GPS directions in their car.)

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