What could be more satisfying than a warm, scrambled eggs on a morning when it’s raining so hard that the dogs are both barking at it?! Yes, barking at rain.
It’s so dark outside, that the candles are already lit in order to make things feel cozy.
We’ve been seeing all kinds of posts lately for scrambled eggs that are folded like roses and look scrumptiously soft, so we Googled it, and apparently this technique is from Australia?! We tried it, and it worked like a charm the first time! Admittedly, we let ours cook for probably 10 seconds too long here, because they don’t have as much gooey egg in the center of the folds as Grace Elkus did in her post on the Kitchn, linked above. But it was our first time. I think we’re forgiven.
Australian Scrambled Eggs
- 1 medium egg
- 1 additional egg white
- 1 Tbsp half and half
- a few grinds black pepper
- ½ tablespoon unsalted butter
- Crack one egg into a small bowl. Add only the egg white from the second egg. (Discard yolk.) Add half & half. Beat well with a fork.
- Place butter in pan, and turn heat to medium high.
- The pan must be hot for this technique to work. Watch for butter start to bubble and pop. Swirl butter around in the pan. Flick a droplet of water into the pan, and if it sizzles, the pan is ready. If the butter browns, start over.
- Pour beaten eggs into the pan. Resist the urge to stir them for the first 15 seconds.After 15 seconds, use a silicone spatula to gently fold the eggs in a circular motion around the edge of the pan. Encourage the runny part in the center to ooze out towards the sides, flowing under the already set part of the egg.
- In less than a minute, the egg is done!