The incredible edible egg used to be the jingle that we associated with that protein-rich versatile breakfast food. Then it seems everyone started warning us against the high cholesterol yolks; we were told to avoid them. Now I keep hearing that eggs really are the power food we used to think they were; high in omega 3 fatty acids and more filling than a bowl of cereal, we shouldn’t fear them.

Well, I’m just going to listen to my taste buds this time; I have a feeling eggs are pretty good for me and I know they’re also quite tasty. I used to prefer them in omelet form, then I came across Dani’s Brown Butter Fluffed Egg Sandwiches! The brown butter fluffed part really caught my attention. I imagined savory clouds of fluffy yellowness served nicely over a toasted bun, the perfect breakfast that’s easy to take on the road!

Dani says there’s actually a technique to making fluffy eggs. So what’s the trick? She says you’re supposed to use a flat cooking utensil, think a big wooden spoon or maybe a spatula with a wide face. But don’t use a fork, she says! You won’t get what she calls ‘cloudy poufs’ if you use a fork! Check out what other tips Dani has to offer on her blog Catch the Spoon.