I like eggs in all forms—fried, boiled, boiled, fried, and half-boiled—but absolutely nothing can compare to the richness and creamy comfort of folded eggs. Although in the past year, my feelings and energy for cooking are really rich, I have easily made more than a hundred plates of these eggs. They fill my belly and boost my mood. Even on days when I feel that there is nothing in the tank, I can always take a few minutes to pull them together.
For those who are not familiar with it, imagine the great soft scrambled eggs cooked over a low heat, so they are very soft and creamy, with a little splash of richness. Then combine it with the omelet just placed inside. That is a folded egg. It combines the qualities of my two favorite dishes to make it even more satisfying. Most importantly, the folded eggs feel very fancy, like I am eating something special-in the past year, I have found this quality very comforting.
A note on terminology: When we first released the recipe for these eggs, we called them Australian Folded Eggs because they are ubiquitous in Australian all-day cafes in New York City. Since then, we have learned that many Australians have never used this word, so we now just call them folded eggs.
A Simple Recipe That’s Totally Luxurious
Folded eggs start out much like basic scrambled eggs: you need a few eggs, some salt and pepper, and some butter. However, compared to the optional dairy products that may be included in scrambled eggs, folded eggs require a lot of heavy cream (although semi-milk or even whole milk is a good substitute).
What gives these eggs a unique appearance and allows them to maintain their shape without overcooking is the hot pot and fast cooking. After stirring the egg mixture together, pour it into a hot buttered nonstick pan and let it sit for about 20 seconds. This is an important step to solidify the bottom of the egg. Then you only need to push the eggs around the pot in a circular motion. The whole process can take up to two to three minutes.
I started using them as a less messy substitute for fried eggs or scrambled eggs in my avocado toast. But these days, I eat them as they are, add them to my breakfast cereal bowl, layer them on egg sandwiches, and then fold them into breakfast packages.
In my book, no matter how I serve, folded eggs are the ultimate labor-saving, high-return food. To be honest, I haven't made a pan that looks as perfect as the one I ordered at the cafe. However, although this made me hesitate for months, I no longer think about it, because even my ugliest folding egg pan is still very warm and comfortable.
