Creamy, Custardy Folded Eggs

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.

The secret to this unique technique? A hot pan and a quick cooking time, which allows the eggs to hold their shape (so they slide out of the pan in one piece) without overcooking.

You’ll start by whisking together 2 large eggs with a pinch of salt and pepper and 1/4 cup heavy cream, which makes the eggs super fluffy and silky and custardy and delightful. Sure, you can use a smidge less, or even substitute whole milk, but for the most satisfying breakfast experience, follow the recipe as written.

Then, toss a slice of bread into the toaster — by the time it pops up, your eggs will be ready. (Opt for a large slice of bread, or the eggs won’t fit on top.)

You’ll then melt butter in a nonstick skillet until very hot but not browned. Pour in the egg mixture and let it sit, undisturbed, for 15 to 20 seconds, which allows the bottom of the eggs to begin to set. Then, you’ll begin pushing the eggs around the perimeter of the pan in a circular motion.

As you push, the runny eggs in the center will fill the now-empty outer portion of the pan, so that as you continue swirling, all the eggs eventually get pushed. The eggs are done when only the very center is still slightly wet-looking, 20 to 30 seconds total.

Mash a ripe avocado or spread some butter onto your toast, then slide the eggs directly on top. Season with salt and pepper and eat immediately.

February 2021 update: When we first posted this recipe, we called them Australian Folded Eggs because of their ubiquitous presence at Australian all-day cafes in New York City. We’ve since learned that many Australians have never used this term, so we now just call them Folded Eggs.