Australia's rippled spiral of folded eggs pairs the softly set luxury of a French omelet with the speed of a scramble. Australian folded eggs are simply whisked eggs wound into a softly set, butter-yellow rosette as they cook. But that simple manipulation reshapes the eating experience too. We beat the eggs with some salt, which helped break down their proteins to produce a homogeneous mixture, and rapped the bowl on the counter to dislodge large air bubbles that would otherwise mar the appearance of the cooked eggs. We cooked the eggs in a small skillet so they would settle into a thick layer that didn't cook through too quickly and prevent us from shaping them, and we used a spatula to wind the eggs into a rosette around the perimeter of the pan. Once the rosette was fully formed, we covered the skillet and slid it off the burner to capture heat that helped the top of the eggs set. (For those who prefer fully set eggs, an optional teaspoon of water can be added before covering to create steam that cooks the eggs to opacity.) The glistening golden swirl is particularly nice to eat draped over toast, vegetables, or rice.
