I tried ‘folding’ eggs instead of scrambling them. Now, it’s my go-to way to upgrade breakfasts in a pinch.

As someone who wakes up before 5 a.m. each day, I rely on eggs for a cheap and versatile breakfast that I can make in a flash while my coffee steeps.

I especially enjoy them on toast or in a breakfast sandwich, which I usually make with fried eggs, which hold up well. Although I prefer the taste and texture of scrambled eggs, they are too messy to eat this way without a fork.

So, I was intrigued when I came across The Kitchn’s tutorial for folded eggs, described as “luxuriously soft and creamy” with the “hold-togetherness of an omelet.”

If they really were fluffy and rich without falling apart, folded eggs sounded like the best of both worlds…