Damon Mcknight
Australian folded eggs are a popular breakfast dish, often served on a thick slice of buttered toast. This dish is a mash-up between an omelette and a scramble, with a delicate yet cohesive structure. The process of making Australian folded eggs involves whisking eggs with salt, pepper, and cream, and then cooking the mixture in a hot pan with butter. The unique technique of folding the eggs as they cook creates a rippled spiral effect, resulting in a soft, custardy texture that holds its shape. This recipe is a fun and indulgent way to elevate your weekend breakfast routine.
| Characteristics | Values |
|---|---|
| Egg consistency | The whites and yolks should be whisked together to form a uniformly golden mixture |
| Bowl preparation | After whisking, tap the bowl on the counter to remove any large bubbles |
| Pan type | Non-stick skillet, 8-inch |
| Pan preparation | Slick the pan with butter or olive oil |
| Cooking technique | Continuously wind the eggs with a spatula against the side of the pan, tilting to ensure the runny parts are cooked |
| Serving suggestions | Avocado toast, steamed asparagus, fried rice with chilli crisp, or garlic spinach on toast |
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What You'll Learn
Whisk eggs, salt, pepper, and cream together
To make Australian folded eggs, you'll need eggs, salt, pepper, and cream. You'll also need a medium-sized bowl, a whisk, and a non-stick pan.
First, crack your eggs into the bowl. Add a pinch of salt and several grinds of black pepper. Then, add the cream. Whisk the eggs, cream, salt, and pepper together until they are fully combined and there are no "goopey" strands of egg falling off the whisk. You can add more or less cream to your preference, but using 1/4 cup of heavy cream will make your eggs super fluffy and silky.
Once combined, your egg mixture is ready to be poured into the pan. But first, you'll need to melt some butter in the pan over medium to high heat. You want the butter to be sizzling hot but not browned—it should be melted but still yellow. You can test this by flicking a bit of water into the pan; if it sizzles, it's ready.
Now, you're ready to pour the egg mixture into the pan. It should pop and sizzle as it hits the hot butter. Let the eggs sit in the pan, undisturbed, for 15 to 20 seconds. You'll see the edges of the eggs starting to set first.
Now you're ready to start "folding" your eggs.
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Melt butter in a hot pan
To make Australian folded eggs, you'll need to melt butter in a hot pan. This is an important step as it ensures the eggs don't stick to the pan and also adds flavour. Here's a detailed guide on how to do it:
First, make sure you have a non-stick skillet or frying pan. A medium-sized pan is ideal, around 8 inches for two eggs. You want to heat the pan on medium to high heat. Add a generous slice of butter, about a tablespoon or two, depending on your preference. You can also adjust the amount of butter based on the size of your pan; just make sure there's enough to coat the entire cooking surface.
As the pan heats up, keep a close eye on the butter. You want it to melt completely and start to foam, but be careful not to let it brown or burn. The butter should be sizzling and very hot. You can test this by flicking a small amount of water into the pan; if it sizzles, the butter is hot enough. Alternatively, the butter is ready when it starts to foam.
Once your butter is melted and hot, you're ready to move on to the next step of making Australian folded eggs. Remember, this step of melting butter in a hot pan is crucial for both flavour and ensuring your eggs don't stick to the pan. With these instructions, you'll be well on your way to creating delicious, perfectly cooked Australian folded eggs.
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Pour egg mixture into the pan
Now, pour the egg mixture into the pan. The edges should pop and sizzle, similar to making a fried egg. Let the egg mixture sit, undisturbed, for about 15 to 20 seconds. You want to see the edges of the egg start to set. The eggs should be beginning to set around the edges.
Using a rubber spatula, push the eggs around the pan in a circular motion. Continuously wind the eggs with the spatula against the side of the pan, tilting it as you go so that the runny egg flows towards the heat of the burner and can firm up. This also keeps the forming rosette furthest from the burner so it doesn't overcook. It looks like a bit of a mess at first, but roughly three-quarters of the way around the pan, the rosette starts to take form.
As a thin layer sets at the bottom of the pan, continue pushing it towards the centre from all sides. This should only take a minute or two. You'll 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 centre of the pan into the outer edges to be cooked. This should only take about 40 more seconds to complete.
Once most of the raw egg has set, turn off the heat. It should be 95% cooked and will keep cooking with the residual heat. The eggs are done when they are just set and look wet, but not undercooked. You'll know it when you see it!
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Use a spatula to push the edges of the eggs to the centre
Once you've whisked your eggs with a pinch of salt and pepper and some cream, and melted butter in your non-stick pan, it's time to start "folding". Pour the egg mixture into the pan and let it sit for 15 to 20 seconds, undisturbed, until the eggs begin to set around the edges.
Now, it's time to grab your spatula. Using a rubber spatula, start pushing the edges of the eggs towards the centre of the pan. As a thin layer of the egg sets at the bottom of the pan, continue pushing it towards the centre from all sides. Continuously wind the eggs against the side of the pan, tilting the pan so that the runny egg flows towards the heat of the burner and can firm up. This will also keep the forming rosette furthest from the burner so it doesn't overcook.
It might look like a bit of a mess at first, but don't worry—roughly three-quarters of the way through, the rosette will start to take form. This process should only take a minute or two. Once most of the raw egg has set, turn off the heat. The eggs should be 95% cooked and will continue to cook with the residual heat.
Remove the eggs from the pan straight onto your toast. Don't let them sit in the warm pan, or they will become rubbery and overcooked.
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Serve with accompaniments like avocado toast, steamed asparagus, or fried rice
Australian folded eggs are a delightful breakfast option, and they pair well with various accompaniments, such as avocado toast, steamed asparagus, or fried rice. Here are some tips and suggestions for preparing these dishes to accompany your folded eggs:
Avocado Toast
Avocado toast is a simple yet delicious dish that can be prepared in several ways. Start by choosing ripe avocados that yield slightly to a gentle squeeze, avoiding any with a mushy or stringy texture. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl or onto a plate. Mash the avocado with a fork, adding a pinch of salt per half. When choosing bread, consider sturdy, thick-sliced, whole-grain bread for a crisp contrast to the creamy avocado. Toast the bread to your preferred level, and then spread the mashed avocado on top. You can add a light sprinkle of flaky sea salt or a drizzle of extra-virgin olive oil and lemon juice for extra flavor. For a spicy kick, add some red pepper flakes or chopped jalapeños. If you want to include fresh produce, sliced tomatoes and torn basil leaves are a great addition.
Steamed Asparagus
To prepare steamed asparagus, start by gathering your ingredients: asparagus spears, water, butter, salt, and a steamer pan set or a steamer basket and pot. Trim the dry ends off the asparagus spears, and if they are thick, lightly peel them with a vegetable peeler. Place about 3 cups of water in the bottom half of the steamer pan, add butter and salt, and bring it to a boil. Place the asparagus spears in the top half of the steamer pan and steam them until they are tender, which usually takes 5 to 10 minutes, depending on their thickness. You can also use vinaigrette dressing instead of butter for a different flavor.
Fried Rice
Fried rice is a classic and highly customizable dish. Start by cooking the rice; you can use day-old cooked rice or spread freshly cooked rice thinly on a sheet pan or plate to cool it down quickly. To prepare the fried rice, heat vegetable oil in a wok or nonstick frying pan, and stir-fry garlic, scallion whites, peas, and carrots. You can use frozen or fresh vegetables, ensuring they are tender before adding the rice. Add the rice and break up any clumps, then season to your liking. You can also add scrambled eggs to the fried rice for extra protein. Push the fried rice to one side of the pan and scramble the eggs on the other side, folding them into the rice when they are cooked. Drizzle with sesame oil and garnish with scallion greens. For an extra savory touch, add Chinese sausage for a salty and slightly sweet flavor.
These accompaniments provide a variety of flavors and textures to complement the delicate and cohesive structure of Australian folded eggs. Whether you choose avocado toast, steamed asparagus, or fried rice, each option offers a unique and tasty experience.
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Frequently asked questions
You need eggs, butter, salt, and pepper. Some recipes also call for heavy cream.
First, whisk the eggs, heavy cream, salt, and pepper together until there are no "goopey" strands of egg falling off the whisk. Then, 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. Then, 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 to the outer edges to be cooked.
