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Folded Eggs: Asian-Style

Folded Eggs: Asian-Style

My love for egg dishes knows no limits and ever since having tried Bill Granger’s eggs years ago at one of his London restaurants, I am a firm believer that his version of scrambled eggs is THE BEST. So when I saw this recipe on Food52 I knew immediately that I had to make their recipe but adapt it according to Bill’s style: cue Asian-style folded eggs.

 Asian-style folded eggs: soft, creamy, fluffy and thus, utterly delicious

Asian-style folded eggs: soft, creamy, fluffy and thus, utterly delicious

Folded Eggs: Asian Style

Recipe Difficulty Level: Easy
Recipe Type: Lunch, Dinner
Servings: 2

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Folded Eggs Asian-style


The recipe on Food52 suggests serving the scrambled eggs with rice but as we tend to eat low-carb during the week, we skipped that option and opted for a salad made with fresh cucumbers instead.

Folded Eggs Asian-style

For 2 servings of these utterly scrumptious folded eggs you will need:

  • 4 eggs
  • 50ml cream
  • 10g butter
  • 1 garlic clove
  • 1 tsp soy sauce
  • 1 1/2 tsp sesame oil
  • a pinch of sugar, salt and black pepper
  • spring onion
  • sesame seeds


And here’s how you make Asian-style folded eggs:

  1. In a bowl whisk together all ingredients mentioned above (except for the spring onions and sesame seeds – you’ll need those to garnish the scrambled eggs).
  2. Heat a frying pan, add 10g of butter and wait until melted.
  3. Once your butter is melted, pour in the egg mixture and wait for about 20 seconds before bringing the egg mixture, that has set around the edges of the pan, with a wooden spoon into the centre of the pan. Don’t scramble the eggs but rather gently fold them when you bring them into the centre (this is Bill’s most important tip!).
  4. Wait for about 20 seconds and start all over again until there’s no runny egg mixture left.
  5. Then, immediately turn off the heat and place the folded eggs onto a plate and serve.

Folded Eggs Asian-style

As mentioned, we decided to serve these soft-scrambled eggs on a creamy Asian-style cucumber salad.

For the cucumber salad:

  • 1 small cucumber
  • 2 tbsp sour cream
  • 1 1/2 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • salt to taste
  • sesame seeds

To make the cucumber salad: 

  1. Wash the cucumber and then slice it into whatever shape you prefer.
  2. Toss all ingredients into a bowl and mix well.

Folded Eggs Asian-styleAnd then all there’s left to do is plating both the salad and the folded eggs. We, therefore, placed the sliced cucumbers into a bowl, put the scrambled eggs on top and sprinkled sesame seeds and chopped spring onions over the eggs.

I urge you to try this way of cooking eggs. The recipe creation on Food52 in combination with Bill Granger’s method is out of this world!

Enjoy!

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1 Comment

  • Petra
    3 months ago

    Yum! This looks absolutely delicious. Have to try it!

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