Australia's rippled spiral of folded eggs pairs the softly set luxury of a French omelet with the speed of a scramble. Australian folded eggs are simply whisked eggs wound into a softly set, butter-yellow rosette as they cook. But that simple manipulation reshapes the eating experience too. We beat the eggs with some salt, which helped break down their proteins to produce a homogeneous mixture, and rapped the bowl on the counter to dislodge large air bubbles that would otherwise mar the…