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Folded Spiral Eggs

These spiral folded eggs are as delicious as they are beautiful, curling into layers that look like the petals of a rose. They are creamy, tender, and silky thanks to a touch of cream, then finished with fresh chives and cracked black pepper for the perfect bite.

When I was in Copenhagen, I had this style of eggs for breakfast almost every day and quickly became obsessed. There was something so elegant about the way they looked on the plate, paired with bread and cheese, that made a simple meal feel special. I honestly thought the technique was going to be complicated, but once I tried it myself I realized it could not be easier. The best part is it only takes about two more minutes than making regular scrambled eggs, yet the end result feels like something straight from a fancy café. Served with a slice of sourdough, it is the perfect meal: simple, fancy, creamy, and delicious.

Why You’ll Love This Recipe

• Light and fluffy: The spiral method creates delicate folds that are soft and tender.
• Show-stopping presentation: The eggs form a rose-like swirl that looks fancy but is easy to pull off.
• Simple ingredients: Just eggs, cream or milk, butter, and a few garnishes.
• Everyday luxury: Elevates a basic breakfast into something special in minutes.

What You’ll Need

• Eggs: Use large eggs. For a deeper golden colour, pasture-raised are best, or swap one egg for just an extra yolk.
• Heavy cream: Adds richness, but you can also use half-and-half, milk, or skip it completely.
• Butter: For cooking, about 1/2 to 1 tablespoon depending on your pan size.
• Chives and cracked black pepper: Classic garnishes that add freshness and balance.

How to Make It

Start by whisking the eggs, cream, and salt until the mixture is completely smooth and airy. For an even silkier finish, you can strain the mixture through a fine mesh sieve. Heat a nonstick or stainless steel pan over medium-low heat and melt the butter until it evenly coats the surface. If the butter burns as it melts, that is your sign the pan is too hot for eggs. At the spot I loved in Copenhagen, they would let the butter brown just slightly before adding the eggs, which gave them a nutty, rich flavour. You can try it this way, or keep the butter as is for a cleaner taste.

Pour in the eggs and let them sit undisturbed for about 30 seconds, just until the edges begin to set while the centre stays loose. Using a wooden spoon or spatula, drag from the 7 o’clock edge of the pan up toward 2 o’clock to create a long folded ribbon of egg. From the left side, gently push that ribbon in on itself toward the right, working in a clockwise motion around the pan. As you continue this drag-and-push movement, the eggs will fold and wrap around themselves into a rose-like spiral. Stop when the eggs are just set but still glossy and tender, then take them off the heat. Garnish with chives and cracked black pepper before serving.

Tips for Success

• The hardest part about this recipe is simply getting the pan temperature right and knowing when to start folding and turning. Once you nail that, the rest is easy.
• Whisk the eggs thoroughly until no streaks remain for the smoothest folds.
• Keep the heat low so the eggs cook gently and stay creamy.
• Use a nonstick pan for ease or stainless steel for a little more structure, but make sure it is well-heated before adding the eggs.
• The spiral works best when you move slowly and let the eggs guide themselves into folds.
• Pull the eggs from the heat while still glossy since they will keep cooking slightly from residual heat.