FOLDED EGG TUTORIAL

Name: FOLDED EGG TUTORIAL
Prep time: 2 min
Cook time: 3 min
Total time: 2 min
Yield: 1
Ingredients: 3 piece eggs; 2 tbsp milk of your choice; salt; pepper; 0.5 tbsp butter; flaky sea salt

2 mins prepServes 1

These swirly, ruffled eggs are a perfect blend of a scramble and an omelet. They are custardy and creamy, ideal for serving on toast as they don't fall off. Inspired by Australian cafe style eggs, they are easy to make and delicious, especially topped with flaky sea salt.

1 servings

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Instructions

1. Whisk 3 eggs with 2 tablespoons of milk of your choice, plus salt and pepper.
2. Melt 1/2 tablespoon butter in a non-stick skillet over medium-high heat until hot, but not yet browned.
3. Pour in the eggs and let them sit for 10 to 15 seconds.
4. Then, push the eggs from one side of the pan to the other, kind of in a circular pattern to get that swirled/ruffled look. Keep pushing them around, and you may also want to pick up the skillet and tilt a bit while pushing the eggs so that the remaining runny parts cook on the hot pan.
5. Option to turn off the heat and cover for a minute if it looks too runny on top for you.
6. Serve with a delicious flaky sea salt.

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FOLDED EGG TUTORIAL

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