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Please Fave the original Here

A great treat from !

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This is TOTALLY a technique! The actual recipe is pretty much the same as used in many omelettes, but wuffy will give the ingredients here all the same.

Vrghr saw this on one of his favorite "sushi-cooking chefs" YouTube channels and had to try it out. It worked!

The eggs are so fast, easy, and tasty, that wuff just had to let his followers here know of the trick.

Now, wuff's eggs don't look quite as good as the chef's (duh! He's a CHEF!). But wuff is getting better. A couple more tries and Vrghr will have this down pat! Vrghr also sprinkled his eggs with pepper, salt, and a nice dash of Herbs de Province, so they look "dirtier" than the Chef's and the toppings hide a lot of those fancy spiral swirls folks like in these.

It really takes longer to read the steps than to actually make the eggs. So wuffy will link to Chef's "YouTube Short" here on how to create these:
https://www.youtube.com/shorts/S7CY6SY-wXs

But here's the "how to" for those who want to try these. Vrghr strongly encourages anyone that like a VERY quick and soft omelette to give them a try.

NOTE: This is a Japanese style egg dish, so it leaves a wee bit of liquid yolk on the top. For those that can't abide any liquid egg in their dish, you might want to search elsewhere for breakfast.

INGREDIENTS:

2 large Eggs
1 TBS Heavy Cream
1 TBS Butter
salt & pepper to taste

DIRECTIONS:

NOTE: The heat in your skillet is important for this technique! You should hear a light sizzle when you pour the eggs in. You want enough heat that the liquid eggs set on the bottom as soon as they run over the pan, but not so much that they start boiling and puffing up before you can begin the stirring part of the technique. You may need to lift the pan off/above the burner if things are getting away from you.

NOTE 2: Have your plate ready before you start cooking the eggs. These go FAST! Really fast! If you're fumbling about looking for a plate when they finish, they'll over-cook

Whisk the eggs and cream together until thoroughly combined and all one color with no streaks. Don't beat so hard that you fluff them up and introduce lots of air. You want this to be very liquid

In a medium (10 in) NON-STICK (Important! NEEDS TO BE NON-STICK!) skillet over medium high heat, melt the butter. Swirl it around and watch it close. When you see it starting to just bubble around the edges, it's time to pour in the eggs

Add the eggs. Holding the skillet handle in one hand and a rubber spatula in the other, Draw the eggs down from the top, 12 o'clock to 6 o'clock while tilting the bottom of the pan up at the 6 o'clock position

Gently draw the eggs in an arc from 9 o'clock to 6 o'clock, starting the inner spiral. Keep the bottom (6 o'clock) side of the pan lifted slightly so the remaining liquid eggs run to the top (12 o'clock)

Now, gently swirl the eggs in an arc from 6 o'clock to 3 o'clock while tilting up the 3 o'clock edge of the pan so the eggs run toward 9 o'clock

Repeat your arc from 3 o'clock to 12 o'clock, continuing the spiral, while tilting the top of the pan (12 o'clock) up off the stove so the eggs run to 6 o'clock

Repeat the gentle arcs from 12 to 9, 9 to 6, and if needed, 6 to 3, tilting the pan each time to let the eggs run ahead of you

You should run out of liquid egg somewhere between the last 6 or 3 o'clock swirl

Quickly and carefully tilt and slide your spiral of eggs out onto the waiting plate, and your eggs are finished! It took Vrghr about 30-45 seconds from the time the eggs first hit the skillet until plating. As said, these are FAST!!

Season as desired

!DEVOUR!