Recipe: Australian Folded Eggs
I've never been to Australia, but I have a pretty good sense of how they serve their eggs. That's because Australian all-day cafes have been popping up all over New York City, and each one offers some rendition of a "folded egg": a large, circular, scramble-omelet hybrid with ruffles that sort of resemble a rose. It's often plated atop a piece of avocado toast, or served alongside sliced avocado and veggies.
It's not just the interesting shape that appeals to me, though — I've truly found this folded style to be my new favorite way to eat eggs. It holds together better than a scramble (which easily slips off my toast every time I try to take a bite), but it's much softer and more custardy than an omelet, which is so often overcooked and rubbery.
After a bit of research (a lot of what I learned came from this Good Food recipe) and a lot of egg-eating, I came up with the best method for making folded eggs at home.
How to Make Australian Folded Eggs
The secret to this unique technique? A hot pan and a quick cooking time, which allows the eggs to hold their shape (so they slide out of the pan in one piece) without overcooking.
You'll start by whisking together 2 large eggs with a pinch of salt and pepper and 1/4 cup heavy cream, which makes the eggs super fluffy and silky and custardy and delightful. Sure, you can use a smidge less, or even substitute whole milk, but for the most satisfying breakfast experience, follow the recipe as written. Then, toss a slice of bread into the toaster — by the time it pops up, your eggs will be ready. (Opt for a large slice of bread, or the eggs won't fit on top.)
You'll then melt butter in a nonstick skillet until very hot but not browned. Pour in the egg mixture and let it sit, undisturbed, for 15 to 20 seconds, which allows the bottom of the eggs to begin to set. Then, you'll begin pushing the eggs around the perimeter of the pan in a circular motion. As you push, the runny eggs in the center will fill the now-empty outer portion of the pan, so that as you continue swirling, all the eggs eventually get pushed. The eggs are done when only the very center is still slightly wet-looking, 20 to 30 seconds total.
Mash some avocado or spread some butter onto your toast, then slide the eggs directly on top. Season with salt and pepper and eat immediately.
Australian Folded Eggs
Prep time: 5 minutes ; cooking time: 1 minute
Freshly ground black pepper
Whisk the eggs, cream, a pinch of salt, and several grinds black pepper together in a medium bowl until combined.
Melt the butter in a medium nonstick frying pan over high heat until sizzling and very hot but not browned (the butter should sizzle if you flick a bit of water into the pan).
Pour the egg mixture into the pan — the edges should be pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges).
Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter. Repeat until most of the eggs are just set and the very center is still slightly wet looking, 20 to 30 seconds.
Immediately transfer the eggs to a plate or piece of toast; they should slide out of the pan in one piece like an omelet. Season with salt and pepper as needed.