http://www.thekitchn.com/feedburnermain
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.
Filed under: Fitness
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