Did you know you needed a post to teach you how to make – basically – scrambled eggs? Me either. But then, we went to New Zealand on our honeymoon and had the greatest eggs and I’ve been trying to recreate them for nearly 4 years. And then I saw a few posts about Australian folded eggs and here we are – a recipe you never knew you needed for eggs.
I’m sure you’re thinking something like, Haileyyyyy why do I even need to make these? Well. Have you ever had eggs so creamy, so custardy, so perfect you could literally cry? That’s why you need to make these.
Until we had gone to New Zealand, I don’t think I ever realized how something like a scrambled egg could be so decadent. But they truly are! There are a few key secrets to making these utterly perfect eggs.
- You need a really hot pan, with butter but don’t let the butter brown or get burned.
- You need to whisk the eggs to the point where they don’t have a goopey drip off the whisk (I really didn’t want to say snotty but I think you know what I mean)
- You need to use heavy cream with the eggs, that’s what gets you a custardy texture.
- You leave the eggs undisturbed for about 30 seconds, and then you have to stir in a gentle yet quick circular motion.
- Serve it over toast with a lot of butter, smashed avocado with a lot of salt, and then top with salt, pepper, cayenne and scallions.
Step 5 is optional!
These eggs are one of my favorite weekend indulgences – for me, there’s something about a weekend breakfast that I want to be fun, and entertaining and special. Eggs with an extra bit of effort (okay, and toast soaked in some butter) always feel like a solid way to kick off a Saturday or Sunday.
I love the quiet kitchen on a weekend morning, with the birds starting to chirp and some music quietly playing. A bit of time to myself to enjoy reading, and sunshine and a little peace before a busy weekend!
Australian Folded Eggs
- 2 eggs
- 1/4 c heavy cream
- salt & pepper for taste
- 1 tbsp butter
- avocado, for serving, optional
- cayenne, scallions, for garnish, optional
- toasted bread with (lots of) butter, optional
- Whisk the eggs, heavy cream, salt and pepper together until there are no “goopey” strands of egg falling off the whisk.
- Melt the butter over very high heat. You want it to be sizzling but not browned.
- Pour the egg mixture into the pan, and let it sit for about 15 seconds. You want to see the edges of the egg just start to set.
- Using a rubber spatula, push the eggs around the pan in a circular motion. Tip the pan slightly to get the runny egg from the center of the pan into the outer edges to be cooked. This should only take about 40 more seconds to complete.
- The eggs are done when they are just set and look wet, but not undercooked. I promise you’ll know it when you see it!
- Remove from the pan immediately and serve over avocado toast, if desired, topped with scallions (I always love adding pickled onions).