Tired of overcooked scrambled eggs? Eggs get cold before you even get to the table!? Try this Folded method. Your eggs will stay warm and fluffy, without ove.. A cross between an omelette and scrambled eggs, a dash of cream (or whole milk) whisked in gives the eggs a really nice, velvety texture and the technique results in thick, ribbons of folded eggs, perfectly done - every timeTotal time to make : 5 minutes Time to prep : 2 minutesServings : 1Ingredients2 eggs2 tbsp of cream (or whole milk)1 tsp butterMethodI made a quick video of this technique.
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Pour egg mixture into the warmed skillet, swirling it around so that the egg covers the skillet evenly. Cover with a lid. Cook for one minute on medium-low or until the edges begin to sizzle and the top is set.. Instructions. Whisk the eggs, cream, a pinch of salt, and several grinds black pepper together in a medium bowl until combined. Melt the butter in a medium nonstick frying pan over high heat until sizzling and very hot but not browned (the butter should sizzle if you flick a bit of water into the pan).
