Chef Daniel Patterson, whom Eater refers to as "one of the country's great modernist chefs," uses water to make soft scrambled eggs. First, he brings water to a simmer in a large saucepan, then he beats the eggs in a bowl for 20 seconds and uses a wooden spoon to forcibly stir the water and create a whirlpool effect.

Next, Patterson reduces the heat, pours the beaten eggs into the center of the vortex, covers the pot, and sets a timer for 40 seconds (or 20 seconds, if he's making a single serving). When the timer goes off, he drains the water and uses a slotted spoon to hold the eggs in place before letting them drain for 10 seconds.