Name: Australian Folded Eggs
Total time: 10 min
Ingredients: 2 large eggs; 1⁄8 teaspoon table salt; 1 teaspoon water (optional); 1 1⁄2 teaspoons unsalted butter

Why This Recipe Works

Australian folded eggs are simply whisked eggs wound into a softly set, butter-yellow rosette as they cook. But that simple manipulation reshapes the eating experience too. We beat the eggs with some salt, which helped break down their proteins to produce a homogeneous mixture, and rapped the bowl on the counter to dislodge large air bubbles that would otherwise mar the appearance of the cooked eggs. We cooked the eggs in a small skillet so they would settle into a thick layer that didn't cook through too quickly and prevent us from shaping them, and we used a spatula to wind the eggs into a rosette around the perimeter of the pan. Once the rosette was fully formed, we covered the skillet and slid it off the burner to capture heat that helped the top of the eggs set. (For those who prefer fully set eggs, an optional teaspoon of water can be added before covering to create steam that cooks the eggs to opacity.) The glistening golden swirl is particularly nice to eat draped over toast, vegetables, or rice.

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Before You Begin

This recipe moves very quickly, so read carefully and have your ingredients and equipment ready before you begin. For the best results, cook the eggs in a nonstick skillet that's in good condition and has a matching lid. Alternatively, you may use a small, well-seasoned carbon-steel skillet or a flat-bottomed wok (these will also require lids). These eggs are meant to be very soft and moist. If you prefer more fully cooked eggs, add the optional teaspoon of water as the recipe directs; the captured steam will set the top of the eggs. Serve atop buttered toast or draped over warm rice or vegetables. Top with your choice of garnishes: sriracha, freshly ground pepper, fresh herbs, and/or chili flakes.

Instructions

Beat eggs and salt in bowl until few streaks of white remain. Rap bowl on counter to pop large bubbles on surface. Place water, if using, in small bowl near stovetop.

Melt butter in 8-inch nonstick skillet over high heat, swirling skillet to distribute butter across bottom. When butter sizzles evenly, add eggs and let sit until set around edges and partially set on bottom, about 10 seconds. With heatproof spatula, draw eggs from 1 side of skillet to opposite side, tilting skillet slightly so uncooked egg fills in empty space. Let sit until set around new edge, about 8 seconds.

Use spatula to push newly set edge toward edge of skillet (this will be center of rosette). Roll center of rosette around perimeter of skillet, collecting more egg as you go and tilting skillet so uncooked egg flows away from rosette. Continue rolling until all egg has been worked into rosette (top of eggs will still be loose). Add water, if using. Working quickly, cover skillet. Slide pan off heat and let sit until top of eggs is set but still translucent, about 1 minute. Tidy edges of rosette if necessary, transfer to plate, and serve.