I guess each of us has already heard about toast with eggs and avocado, which came to Poland from Australia. It’s time to go a step further and get to know another Australian breakfast served in Copenhagen restaurants. We are talking about “folded eggs”.. Be sure to check out the recipe for this simple and tasty dish. It will soon appear in Polish gastronomy.
In “folded eggs” an important ingredient is fatty cream. It is this product that makes the eggs creamy and much better than .
The technique of making this dish is very important. Drop the eggs into the heated butter and wait until they are completely set from the bottom. Then, in one movement, scoop the egg mass inside to create soft folds.
Thanks to this technique, the eggs come out moist and melt in your mouth. It must be admitted that sometimes scrambled eggs are too dry.
In “folded eggs” we do not add any additives to the pan, such as cheese, ham, tomatoes or chives. We can serve them on a plate together with eggs.
Ingredients:
- 3 eggs;
- 100 ml of cream 30%;
- 1 tablespoon of butter;
- spices: salt and pepper.
Preparation:
First, crack the eggs into a bowl and pour in the cream. Mix everything with a fork, but do not beat too much. Season the mixture with salt and pepper.
In the next step, melt the butter in a pan. When it starts to foam, add the egg mixture and wait about 20 seconds for the eggs to set..
Then we scrape the mass from the edge to the center to create a soft fold. Then we tilt the pan to fill the empty space with a raw egg. We repeat this operation 2-3 times.
Place the eggs on a plate when they look wet and soft. They should form decorative folds.
“Folded eggs” should be served with fresh bread and your favorite additionse.g. with avocado, tomato or smoked salmon.
