Seductive & fancy (but actually easy) eggs to impress + cheat's curried omurice

Whenever I post a pic of these eggs, people demand instructions

May 27, 2025

I celebrated my thirty-second birthday last week, culminating in a big birthday bash on Saturday. I take every opportunity I can to throw a party, which means lots of thinking about menu options, writing grocery lists, shopping, cooking, and washing up. It’s the best. I love it. It’s also exhausting.

So between hosting food-fueled parties and cooking for my Instagram, I need quick meals that take little effort. Many times, I turn to eggs.

I always have a carton at home, which means I’m never more than 15 minutes away from lunch or dinner. The only problems with eggs? They often feel just like breakfast.

Boiled eggs? Fine. A little joyless.
Poached eggs? Fantastic, but stressful
Scrambled eggs? Lovely, but they are either dry or require lots of stirring.

So here’s the answer:

The wispy egg looks so seductive, I actually don’t know what else to say

✨ The Weekly Zhuzh

Introducing Wispy Eggs (aka, the egg that makes people think you are a chef)

This is somewhere between a soft scramble and an omelette, but is easier than both. You might have heard of them as cafe-style eggs, folded eggs, or rose eggs. The eggs are light and silky, folded in on themselves like delicate little piles of laundry. And it takes, start to finish, maybe three minutes.

Here’s why I keep coming back to them:

They’re fast
They look impressive
They’re shockingly good with anything from toast to rice

These are eggs that impress your friends. I made them for brunch every day at a festival two years ago, and my friends still talk about them to this day.

How to make them

Crack 2–4 eggs into a bowl and whisk like you mean it. You want zero streaks. Just smooth, golden-yellow liquid. Season with a pinch of salt.
Heat your pan over medium-high. Add a glug of olive oil or a knob of butter. It should shimmer.
Pour in your eggs. Wait a second, just until the edges start to set. Then start gently pulling from the edges toward the center with your spatula. Tilt the pan so the uncooked egg fills in the gaps.
Keep going: pull, tilt, let it flow. You’re making soft folds, not scrambling. Always push the eggs from the outside of the cooked side, towards the uncooked side.
Once most of the egg is set but the top still has a glossy sheen, turn off the heat and let it sit in the pan for another few seconds to finish cooking through. Make sure you do not overcook it!

It’s kind of hard to describe in text, and if you’re a visual learner like me, you’ll appreciate this quick video:

The Nudge 🍽️

Cheat’s Curried Omurice from Craveable

This week’s recipe is adapted from Seema’s lovely book Cravable. If you don’t own a copy yet, you should get one! It has tonnes of really lovely recipes.

This dish is basically a wispy egg with rice and curry sauce. She calls it cheat’s curried omurice because it’s a simplified version of the very technical Japanese Omurice you might have seen online. It’s a wonderful way to turn eggs into a full meal.

Image from Seema’s book Craveable. Shot by Haarala Hamilton

Make 2 portions in less than 20 minutes

For the curry sauce

vegetable oil
1 carrot, grated
1 onion, grated
1 tsp grated ginger
2 cloves of garlic, grated
1 tsp curry powder
1⁄2 tsp garam masala (optional)
1⁄2 tsp chilli powder
1 tbsp plain flour
2 tbsp soy sauce
1 tbsp honey
salt

For the eggs

4 eggs
2 tbsp butter (or olive oil)

Serve with cooked rice (fresh or just fried day-old rice)

Do this

To make the curry sauce, heat a glug of oil in a pan and add the carrot, onion, ginger and garlic. Sauté for 5 minutes, until softened.
Add the curry powder, garam masala and chilli powder and cook for 2 minutes. Stir in the flour and cook for 2 minutes, then slowly pour in 400 ml of water, mixing well.
Add the soy sauce and honey, and bring to a bubble. Season with salt.
Cook the eggs according to the instructions above.
To serve, fill a bowl with the rice and tip it upside down on to a plate to make a dome. Place the egg on top of the dome, and ladle over the curry sauce.

Tip!

→ If you can find those Japanese curry blocks, you can use 2 cubes instead of the spices, flour and honey for an even quicker sauce.

The Tool 🍳

The Chinese cleaver: my favourite knife for quick chopping

Seema gifted me this knife for my birthday last year. It quickly became my favorite knife. Chopping an onion takes five seconds. It’s so sharp. The only drawback is that it is made out of carbon steel, which means it will rust unless you dry it off straight after use. Buuuut… they also make a stainless steel version that won’t rust!

The brand I have is CCK Chan Chi Kee. It can be somewhat difficult to find, but you should be able to order it from here in the UK and here in the US.

That’s all for this week’s Little Feast! Did you enjoy this week’s newsletter? Please leave me a comment or reply to this email. I LOVE comments.