Herby Australian Folded Eggs with Herb and Walnut Salad RECIPE
Serve with crunchy sourdough for a lovely contrast to the soft, silky eggs. This dish is inspired by the traditional persion frittat, kuku, sabzi.
Serves 1 Total Time 10 mins
- 10g dill fronds
- 15g flat leaf parsley leaves
- 15g coriander leaves
- 1 spring onion
- drizzle of olive oil
- squeeze of lemon
- 4 walnut halves, chopped
- 2 large eggs
- 1 1/2 tbsp double cream
- 1/4 tsp ground cumin
- 1 tsp salted butter
- toasted sourdough, to serve
- sumac, to serve (optional)
- To make the salad, combine half the dill, parsley and coriander in a bowl. Thinly slice half the spring onion diagonally and add it to the bowl. Dress with olive oil and a squeeze of lemon, and season with salt and pepper. Toss in the walnuts and set aside.
- Very finely chop the remaining herbs and spring onion. Lightly beat the eggs in a bowl with the cream then add the chopped herbs and cumin.
- Heat a small frying pan over a medium-high heat. Add the butter and, once melted and foaming, pour in the egg mixture. Cook for about 20 seconds, until the edges start to just set, then use a spatula to push the sides into the centre, creating folds in the mixture. The raw egg will flow out to the sides – as it starts to set, repeat the process, pushing the sides into the centre. The eggs are ready when the base is set, but the top is slightly runny.
- Serve with the herb salad and some toasted sourdough. Sprinkle with a pinch of sumac, if you like.
COOK’S TIP: Say goodbye to rubbery eggs by taking them off the heat when they’re still a little runny – this is what chefs call ‘baveuse’. The eggs continue to cook from their own warmth, resulting in a light, silky soft texture.