Lexi Webster
Australian scrambled eggs, also known as folded eggs, are a unique take on the traditional scrambled egg dish. This variation involves a special technique of cooking the eggs quickly over high heat and then pushing them around the pan with a spatula to create soft folds or a rosette shape. The result is a delicate balance between the softness of a French omelette and the speed of a scramble, making it a popular choice in Australian all-day cafes. To make Australian scrambled eggs, you'll need eggs, butter, salt, and a non-stick pan. The key to mastering this dish is in the technique of folding the eggs, which may take a few batches to perfect.
| Characteristics | Values |
|---|---|
| Type of dish | Scrambled eggs |
| Cuisine | Australian |
| Consistency | Soft, creamy, fluffy, custardy |
| Texture | Silky, tender |
| Cooking technique | Scrambled, folded, wound into a rosette, ruffles, or a spiral |
| Cooking time | Quick |
| Cooking temperature | High heat |
| Cooking equipment | Non-stick pan, bowl, whisk, spatula |
| Ingredients | Eggs, milk, cream, butter, salt, black pepper, parmesan, chives |
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What You'll Learn
Whisk eggs, milk or cream, salt and pepper in a bowl
To make Australian scrambled eggs, you'll need to whisk together eggs, milk or cream, salt, and pepper in a bowl. This is a crucial first step in the cooking process, as it ensures that the eggs are light and fluffy. The number of eggs you use will depend on how many people you're serving, but a good rule of thumb is to use two eggs per person.
When whisking the eggs, you'll want to create air bubbles, so be sure to whisk vigorously. You can use a whisk or a fork for this step. If you're using milk, add about 30ml (or 2 tablespoons) of milk for every four eggs. If you prefer cream, add 1/4 cup of cream for every two eggs.
Don't skimp on the salt and pepper! These ingredients not only add flavour but also help to break down the egg whites, creating a more uniform mixture. Once you've added these ingredients to the bowl, simply whisk them together until they are fully combined. You may also choose to add other ingredients to your scrambled eggs, such as grated parmesan cheese or chopped fresh chives, depending on your preference.
After whisking the eggs, milk or cream, salt, and pepper together in a bowl, you'll then want to heat your pan. It's best to use a non-stick pan on low heat to prevent the eggs from sticking and burning. While the pan is heating up, you can give the bowl of whisked eggs a final stir to ensure that the ingredients are well combined. Then, simply pour the egg mixture into the pan and slowly turn it with a spatula, creating the perfect Australian scrambled eggs.
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Melt butter in a non-stick pan on low heat
To make Australian scrambled eggs, you'll need to start by melting butter in a non-stick pan on low heat. This is an important first step in creating the perfect scrambled eggs. Here's a detailed guide to help you master this step:
First, ensure you have the right equipment. You'll need a non-stick pan, preferably a small one (around 8 inches) so that your eggs settle into a thick layer. This will give you time to shape them before they firm up. The non-stick property of the pan is crucial to prevent your eggs from sticking and burning.
Next, prepare your butter. You'll need a small amount of butter, approximately 1 tablespoon, to coat the bottom of your pan. Using a heatproof spatula, melt the butter on low heat. Take care not to let the butter brown or burn. You'll know it's ready when it starts to foam and sizzle. The butter should be melted but not browned—a delicate balance that ensures your eggs don't stick.
Once your butter is melted, you're ready to add your eggs. However, it's important to note that the timing of this step is crucial. You don't want your butter to cool down too much, so have your egg mixture ready to pour in as soon as the butter is melted. This synchronisation ensures that your eggs start cooking immediately upon contact with the butter, creating the desired texture.
When adding your egg mixture, pour it gently and evenly into the pan. At this point, your eggs will start to set, and you'll begin to see them transform into a delightful, fluffy texture. As the eggs cook, use your spatula to gently guide them, ensuring they don't stick to the pan. This gentle dance of melting butter and guiding eggs is what creates the creamy, fluffy texture that makes Australian scrambled eggs so famous.
By following these detailed steps for melting butter in a non-stick pan on low heat, you're well on your way to creating the perfect Australian scrambled eggs. Remember, practice makes perfect, and with each batch, you'll refine your technique, eventually becoming an Australian scrambled egg master!
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Pour egg mixture into pan
Now it's time to pour the egg mixture into the pan. You should have already melted butter in your non-stick pan, heating it on a low heat. If you're making Australian folded eggs, you'll want to heat the pan on high heat.
Pour the egg mixture into the pan and let it sit, undisturbed, for 15 to 20 seconds. This will allow the bottom of the eggs to begin to set. If you're making standard scrambled eggs, you can now start to turn the eggs slowly with a rubber spatula. Turn in wide sweeping motions to create thick creamy curds, or turn in smaller circles for a fluffier texture.
If you're making Australian folded eggs, you'll now start to push the eggs around the perimeter of the pan in a circular motion. As you push, the runny eggs in the centre will fill the now-empty outer portion of the pan. You should also tilt the pan to let the still-uncooked eggs run to the centre. This will help you achieve the rosette shape.
Keep pushing the eggs around the perimeter of the pan until you've incorporated every last bit of egg into the mound. You'll then see ridges on top forming an attractive spiral and hollows between those ridges that cradle shallow pools of still-liquid egg.
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Use spatula to pull eggs from pan edges to centre
To make Australian scrambled eggs, you'll need to use a spatula to gently pull the eggs from the edges of the pan towards the centre. This technique is crucial to achieving the characteristic rosette shape of Australian scrambled eggs. Here's a step-by-step guide to mastering this skill:
First, crack your eggs into a bowl and add milk or cream, salt, and pepper. Beat the mixture lightly with a whisk or fork. Next, heat a medium-sized frying pan on low heat and add butter. Once the butter starts foaming, pour in your egg mixture and let it set for about 60-90 seconds.
Now, it's time to use your spatula. Gently pull the eggs from the edges of the pan towards the centre. This motion will create lovely, light ribbons of egg. As you pull the eggs towards the centre, also tilt the pan slightly. This will allow the runny eggs to flow towards the centre, filling the space created. Repeat this process a few times, continuously working around the perimeter of the pan.
As you work, you'll notice that the runny egg flows towards the centre, where it will continue to cook. This process is key to forming the distinctive spiral shape of Australian scrambled eggs. It might seem a bit messy at first, but don't worry—as you continue, the rosette will start to take form.
Remember, this technique takes practice, so don't be discouraged if your first attempts don't produce perfect results. With time and patience, you'll master the art of creating beautiful and delicious Australian scrambled eggs.
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Tilt pan to allow runny egg to fill space, then pull towards centre
To make Australian scrambled eggs, you'll need to tilt the pan to allow the runny egg to fill the space and then pull it towards the centre. This technique is essential to achieving the signature rosette shape of Australian scrambled eggs, also known as "folded eggs".
Here's a step-by-step guide to this technique:
Step 1: Tilt the Pan
After pouring the whisked egg mixture into your pan, tilt the pan gently to one side. This will cause the runny egg to flow towards the edge of the pan, filling up the available space.
Step 2: Pull the Egg Towards the Centre
Using a spatula, gently pull the egg from the edges of the pan towards the centre. This motion will create lovely, light ribbons of egg. Continue this process, working your way around the perimeter of the pan.
Step 3: Tilt and Wind
As you pull the egg towards the centre, also tilt the pan as you go. This ensures that the runny egg flows towards the heat of the burner to firm up. Keep the forming rosette away from direct heat to prevent overcooking.
Step 4: Form the Rosette
Continuously wind the eggs with the spatula against the side of the pan. At first, it might look like a mess, but as you continue, the rosette will start to take form. Incorporate every last bit of egg into the mound, and you'll see ridges forming an attractive spiral with hollows that cradle shallow pools of still-liquid egg.
Step 5: Finish Cooking
Once you've achieved the desired rosette shape, remove the pan from the heat before the egg is completely set. Allow the egg to sit for a minute or two so it can gently finish cooking in its own residual heat.
With this technique, you can create Australian scrambled eggs with a unique shape and texture that elevates the classic breakfast staple. It may take a few batches to master the motions, but the end result is well worth the effort!
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Frequently asked questions
Australian scrambled eggs, also known as folded eggs, are a cross between a French omelette and a scramble. They are cooked quickly on high heat and pushed around the pan with a spatula to create soft folds.
To make Australian scrambled eggs, you need eggs, a pinch of salt, and enough fat to slick the pan. Whisk the eggs with a bit of salt to form a uniformly golden mixture. Heat a non-stick skillet with some butter, pour in the eggs, and start folding them with a spatula.
The difference between Australian scrambled eggs and regular scrambled eggs is in the technique used to cook them. Australian scrambled eggs are cooked quickly on high heat and pushed around the pan to create a rosette shape. Regular scrambled eggs are usually cooked on low heat and slowly turned with a spatula to create a creamy texture.
Australian scrambled eggs are often served on a thick slice of buttered toast or with avocado toast or sliced avocado and veggies on the side.
