Australian Folded Eggs

2 large eggs

1⁄8 teaspoon table salt

1 teaspoon water (optional)

1 1⁄2 teaspoons unsalted butter

* This recipe moves very quickly, so read carefully and have your ingredients and equipment ready before you begin. For the best results, cook the eggs in a nonstick skillet that's in good condition and has a matching lid. Alternatively, you may use a small, well-seasoned carbon-steel skillet or a flat-bottomed wok (these will also require lids). These eggs are meant to be very soft and moist. If you prefer more fully cooked eggs, add the optional teaspoon of water as the recipe directs; the captured steam will set the top of the eggs. Serve atop buttered toast or draped over warm rice or vegetables. Top with your choice of garnishes: sriracha, freshly ground pepper, fresh herbs, and/or chili flakes. note: This recipe moves very quickly, so read carefully and have your ingredients and equipment ready before you begin. For the best results, cook the eggs in a nonstick skillet that's in good condition and has a matching lid. Alternatively, you may use a small, well-seasoned carbon-steel skillet or a flat-bottomed wok (these will also require lids). These eggs are meant to be very soft and moist. If you prefer more fully cooked eggs, add the optional teaspoon of water as the recipe directs; the captured steam will set the top of the eggs. Serve atop buttered toast or draped over warm rice or vegetables. Top with your choice of garnishes: sriracha, freshly ground pepper, fresh herbs, and/or chili flakes.

Directions at americastestkitchen.com

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