This Folded Eggs Technique Creates the Softest and Fluffiest Scramble You’ve Ever Had in 10 Minutes

Fluffy scrambled eggs are one of the simple that brightens up any breakfast spread. Plus, we’ve found the secret to your softest scramble yet: try folding them as they cook in the pan. This trick creates layers of eggs that cook quickly and evenly to delicious perfection. So, you can start using it for when you want to elevate your everyday scramble. Read on to find out more about folded eggs technique and how to make them in 10 minutes!

Why you should use the folded eggs technique

Typically with scrambled eggs, you’d beat the eggs with liquid and other ingredients before pouring them into the heated pan. The eggs are then stirred occasionally until they’re no longer liquidy, creating scrambled pieces.

While this is a common method, breaking apart the eggs can result in tiny pieces that are rubbery and too browned. The easy alternative: Use a folding technique to create a light and fluffy scramble. This involves cooking the egg mixture whole, similar to an omelette, and pushing the solid edges into each corner of the pan. Doing this produces layers of tender and custardy eggs in just a few minutes.

How to make folded eggs

This recipe from the Australian Eggs YouTube channel shows how easy it is to make plain folded eggs. Once cooked, you can dress these eggs up with additional seasonings, condiments or sides. So simple and scrumptious!

Folded Eggs

Ingredients:

• 3 large eggs
• Pinch of salt
• Oil or butter, for the pan

Directions:

• Yield: 1 servings

1. Crack eggs into small bowl or measuring cup and mix with salt.
2. Heat nonstick pan over high heat. Add enough oil or butter to coat surface.
3. Pour in beaten egg mixture and allow to cook without touching, around 10 to 15 seconds. Start pushing cooked eggs to outer parts of skillet in circular pattern, creating rose shaped disk.
4. Cook until eggs are set but slightly custardy on top, around 30 seconds to one minute. (Note: The residual heat from the eggs will continue cooking them once they’re off the heat.)
5. Serve entire folded egg hot and enjoy!

Bonus recipe that uses the folded eggs technique

If eggs and toast is your favorite breakfast, you love this seasonal twist from Chef Barney Hannagan, culinary director at Two Hands! It uses the folding trick to create rich and creamy “ribboned eggs”. These eggs are served on sourdough toast smeared with macadamia pesto before it’s topped with a tangy salad. This recipe requires a bit of effort, but it’s completely worth it for your best-ever morning scramble!

Seasonal Scramble with Ribboned Scrambled Eggs

Ingredients:

Macadamia pesto:

• ½ tsp. fennel seeds
• 1 oz. macadamia nuts
• 1 lemon, juiced and zested
• ½ tsp. crushed red pepper flakes
• 1 clove garlic
• ¼ cup olive oil
• ½ cup basil
• ½ cup arugula
• 2 pinches of sea salt
• 2 oz. grated parmesan

Lemon-thyme vinaigrette:

• ¼ lemon, whole and de-seeded
• 1 clove garlic
• 1 Tbs. water
• 2 Tbs. honey
• 1 Tbs. lemon juice
• 1 tsp. white balsamic vinegar
• 1 tsp. Dijon mustard
• 1 pinch sea salt
• ¼ cup olive oil
• 5 to 6 sprigs of thyme

Ribboned scrambled eggs:

• 1 Tbs. butter
• 12 large eggs (preferably pasture-raised from a brand like Vital Farms)
• ½ cup heavy cream

Assembly:

• 2½ cups spring salad mix
• ½ cup English peas, shelled
• ⅔ cup snap peas, snipped
• 2 Tbs. lemon-thyme vinaigrette
• 4 slices sourdough
• ⅓ cup macadamia pesto
• Prepared ribboned scrambled eggs
• 1 cup feta cheese, cubed
• ½ Tbs. herb-infused olive oil
• 1½ tsp. Urfa Biber Flakes (or chili flakes)

Directions:

• Yield: 4 servings

Macadamia Pesto:

1. Preheat oven to 300°F.
2. Lightly toast fennel seeds and macadamia nuts in oven until golden and aromatic, about 3 minutes.
3. Add all ingredients to food processor and blend into paste.

Lemon-Thyme Vinaigrette:

1. Add all ingredients to blender.
2. Blend until smooth. Adjust honey as salt to taste.

Ribboned Scrambled Eggs:

1. Crack eggs into large bowl.
2. Add heavy cream and blend thoroughly with immersion blender or whisk.
3. Strain eggs through fine mesh strainer.
4. Pour mixture into buttered pan over low heat. Use a rubber spatula to push eggs around perimeter of pan in circular motion until cooked.

Assembly:

1. Combine salad, peas and snap peas in bowl and toss with vinaigrette.
2. Toast large center piece of sourdough in the toaster and place onto clean plate.
3. Spread pesto onto toast and top with ribboned scrambled egg, dressed salad and cube of feta.
4. Sprinkle Urfer chili over dish and finish with drizzle of herb-infused olive oil.

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Continue reading for more ways to enjoy eggs!

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