I’m not a cook (or a consumer) who’s easily enticed by trendy dishes, particularly those showered in Instagram fame. But I think Australian cooks, who have a real knack for elevating ordinary breakfast staples, tapped into something special with folded eggs.
The dish is nothing more than scrambled eggs wound into a butter-yellow rosette as they cook. But that simple manipulation reshapes both their aesthetic and the eating experience. My first folded eggs, which came perched on a thick slice of buttered toast at a local outpost of Bluestone Lane Café (one of many stateside Australian-inspired all-day breakfast cafés), were uniformly set and tender, while portions of the top—particularly the valleys between the spiraled ripples—were moist and custardy,
