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.
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