I tried the folded-egg method in an attempt to upgrade my breakfast sandwiches.
These eggs turned out a tad overcooked in some spots.
On the whole, they were fluffy and held together well on my toast.
I am a big fan of a good breakfast sandwich, and I typically use fried eggs for this dish even though I prefer the taste of scrambled ones — the latter option tends to be too messy to eat without a fork.
But The Kitchn's tutorial for making "luxuriously soft and creamy" folded eggs with the "hold-togetherness of an omelet" piqued my interest. To find out if eggs really could be fluffy and rich without constantly falling apart, I tried this trick out.
I started this experiment by making a batch of my usual scrambled eggs
My standard scrambles are nothing fancy, but I'm grossed out by "wet" eggs, so I typically overcook them.
The dry, rubbery texture doesn't bother me too much, as I rarely eat scrambled eggs on their own and instead usually pair them with toast, roasted veggies, or fresh greens like arugula.
I usually whisk together two eggs with a little butter and oat milk, then dump the combo into a pan over medium heat and use a rubber spatula to constantly stir it until it's dry, adding salt and pepper toward the end.
These eggs were a little dry but got the job done
This batch came out a little dry and slightly rubbery from overcooking it. Plus the oat milk I added was much darker than the dairy alternatives, so the eggs also had a deep-yellow hue that didn't look ideal.
These eggs would definitely taste bland on their own, so I had mine on a sandwich. The flavor was fine, but eating the meal was a pain since nearly every bite led to chunks of the scramble falling away onto my plate.
Next, I tried the folded-egg method
I started by whisking together two eggs with salt, pepper, and a "generous glug" — or about 2 tablespoons — of heavy cream and adding a pat of butter to a pan over medium heat.
Once the butter had melted and started to sizzle, I poured in the eggs and let them sit for 20 seconds, using a rubber spatula to gently push and pull the edges.
As parts of the egg cooked and were moved away, more poured in to fill the spot.
This process was very simple and took about five minutes. But despite how I constantly folded it, the egg mix unevenly cooked — some parts of it started to brown while others were still liquid.
I was impressed by how well these eggs held together
The folded eggs were very light and had the standard scrambled taste with a much fluffier and less rubbery texture, even on the overcooked parts.
Despite their soft bite, which was probably thanks to the cream, they didn't fall apart aside from the two pieces that broke off when I moved the eggs from the pan to my plate.
I ate this batch on toast and was impressed when not a single piece fell to the wayside.
I usually have a fried egg on bread or a bagel for breakfast since it doesn't fall apart the way a scrambled one would, but this new method is perfect for breakfast sandwiches, so I definitely plan to use it again specifically for that purpose.
I prefer the folded method to my usual scrambled eggs, but it wasn't perfect
Although the folded eggs didn't evenly cook, I still preferred them to my typical scrambled ones. I've tried other methods that whip up really soft eggs, but the results are usually far too wet for me to stomach.
The folded egg was thoroughly cooked, albeit a little overdone in some spots, without being dry.
It also took hardly any time at all — I could toast my bread, make my coffee, and have my eggs ready to go in about five or six minutes.
And best of all, they didn't fall apart when added to bread, so I plan to make my breakfast this way more often, especially on busy weekday mornings.
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