I tried 'folding' eggs instead of scrambling them. Now, it's my go-to way to upgrade breakfasts in a pinch.
In the hopes of a better breakfast, I tried following an easy recipe for folded eggs. The cooking method was quick and beat a scrambled or fried egg.
This story details the author's experience with a new method for cooking eggs called "folding." Paige Bennett, the author, was intrigued by the folded egg technique after reading The Kitchn's tutorial. The process involves whisking eggs with heavy cream, butter, salt, and pepper, then cooking the mixture in a non-stick skillet over medium heat.
The author found that while the folded eggs were not perfectly even in cooking, they were surprisingly fluffy and held together remarkably well. This method proved to be a versatile upgrade for breakfast sandwiches and toast, as the eggs retained their shape without becoming overly dry or messy, unlike scrambled eggs. The folded eggs were praised for their light and rich texture, making them a preferable choice for breakfast compared to scrambled or fried eggs.
The author plans to incorporate this method into their breakfast routine, especially for busy weekday mornings when speed and ease are crucial.
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