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This viral egg trick delivers soft curds and jammy yolk in the same skillet.
There are a lot of ways to cook an egg, but most mornings still come down to a choice: something soft and scrambled, or something with a yolk you can break into. I’ve always leaned toward the richer end of the egg spectrum—eggs Benedict, preferably swimming in hollandaise—but I still want that golden, runny yolk. It’s a very specific kind of indecision, but if you know, you know.
I make eggs for my kids almost every day before school, which means I’m used to navigating some very specific preferences. My son likes his fried with a hard yolk, the kind you’d expect to find in a breakfast sandwich, fully set and easy to slap between two pieces of toast. My daughter prefers hers nearly raw, like the runny yolk is meant to spill onto everything else on her plate (and the table).
So the new frambled egg trend caught my attention. Would this be the answer to two kinds of eggs in one pan without turning breakfast into a negotiation?
What are frambled eggs?
Frambled eggs are a hybrid of scrambled eggs and fried eggs. Instead of whisking everything together before cooking, the whites and yolks are treated a little differently, so you end up with soft scrambled curds and a yolk that stays rich and jammy. You still get the light, fluffy texture of scrambled eggs, but with a richness running through it that makes it feel almost layered.
How to Make Frambled Eggs
There are plenty of inspo videos going around social media, but I followed Instagram creator @agirleatingsteak as a reference. Start by separating your eggs, keeping the whites and yolks in two bowls.
Heat a nonstick skillet over low to medium heat and add butter to the pan. When the butter is melted, pour in the whites, stirring them gently as they set into soft curds.
Once they’re mostly cooked through, add the yolks to the pan. Give them just a light stir to break them, then let everything cook for about a minute more.
The whites will be fully set, while the yolks stay jammy and rich, coating the curds rather than disappearing into them.
How do they taste?
I’m obsessed with frambled eggs. I’ve never been a big scrambled egg person. I’ll poke at them if they show up on a big breakfast plate, but it’s not something I regularly make for myself. This method has officially changed that.
I made four eggs for this test, piled them onto a thick slice of sourdough, cut it in half and handed one piece to my son, who happened to be home early from school. We both finished our plates, looked at each other, and immediately decided to do it all over again—so I made another batch.
They’re creamy, pillowy and noticeably richer than regular scrambled eggs, with that yolk working its way through everything in a way that feels far more luxurious than an ordinary scramble.
Related:
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- I Tried the Viral Egg Coffee, and It’s Surprisingly Elegant
- This Clever Trick Makes Hard-Boiled Eggs Easy to Peel
