Recently the New York Times Food re-ran an article from a decade ago about the best eggs in the world. Australian celebrity chef Bill Granger's scrambled eggs were hands-down voted the winner. Today, those same 3-ingredient eggs are now the signature dish at all of his Sydney, Australia, Bills restaurants, and his method has been copied world-wide.
Australian Folded Eggs are a hybrid of Granger's scrambled eggs and an omelet. They are large and circular-shaped, often served over avocado toast or regular toast. Australian Folded Eggs have an almost mousse-like texture, due to the quantity of liquid and fat content, from cream. They are absolutely stunning on a plate, as the finished egg has a beautiful ruffled edge reminiscent of a flower or a rose. Move over traditional, rubbery scrambled eggs, Australia's in the house!
The key to success when cooking folded eggs is a high temperature and a quick cook time, allowing the eggs to create that signature ruffled form. Other keys to great folded eggs are quality eggs and cream - yes, I said cream. I recipe tested these eggs with skim milk, whole milk and cream. As you can imagine, the cream was outstanding. The whole milk was still good, however I do not recommend using skim milk. The end eggs were rubbery.
Australian Folded Eggs are weekend eggs, that you can savour. They are rich, decadent and the definition of eggy perfection. Mr. Granger, you sure know what you are doing when it comes to eggs!
Give these Australian Folded Eggs a try and let me know what you think!
Enjoy,
Krista
Australian Folded Eggs, adapted from The Kitchn
Ingredients
2 eggs, room temperature
1/4 cup cream, room temperature
1/4 teaspoon salt
1/2 tablespoon butter
Method
Heat a non-stick skillet at high-temperature.
While the skillet is heating, in a small bowl whisk together the eggs, cream and salt.
Once the skillet is hot, add butter and let melt. Pour egg mixture into hot buttered pan and let sit for 15 seconds. Do not touch! The eggs will start to set around the outside rim. Once set, run a flat spatula along the outside rim of the eggs in a circular motion, folding the outside eggs over top of the centre as you go. The runny inside eggs will now spill out to the outsides. Repeat folding motion. This should take no more than 30 seconds as you do not want to over cook the eggs. The centre should remain shiny and custard-like (image below).
Remove folded eggs from heat, as they will continue to cook in pan. Slide eggs onto desired accompaniment (see list below).
Serve Australian Folded Eggs With:
*Avocado Toast - my favourite with a side of sliced tomatoes
*Large piece of toast (circular bread such as a slice of sour dough boule would be amazing!)
*Over hash - I love a mix of sweet potato, onion, leek and celery with herbs
*On their own - they are so good, they can stand alone
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