Creamy, Custardy Folded Eggs

 

Ingredients:

• 2 large eggs
• 1/4 cup heavy cream
• Kosher salt
• Freshly ground black pepper
• 1/2 tablespoon unsalted butter

Instructions:

1. In a medium bowl, whisk together the eggs, heavy cream, a pinch of kosher salt, and several grinds of black pepper until well combined.

2. Heat the unsalted butter in a medium nonstick frying pan over high heat until sizzling and very hot, but not browned. You'll know the pan is hot enough when the butter sizzles if you flick a bit of water into the pan.

3. Pour the egg mixture into the pan. You should hear a satisfying pop and sizzle as the edges of the eggs start to cook, similar to frying an egg. Let the eggs sit undisturbed for about 15 to 20 seconds, allowing the edges to set.

4. Use a rubber spatula to gently push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly if necessary to allow the still-runny eggs in the center to flow out towards the edges. Repeat this process until most of the eggs are just set, and the very center is still slightly moist, which should take about 20 to 30 seconds.

5. Immediately transfer the cooked eggs to a plate or a piece of toast. They should slide out of the pan smoothly, resembling an omelet. Season with additional salt and pepper to taste, if desired. Enjoy!