Do you leave them wet?
I make essentially this quite often without knowing it had a name, but I need the egg to set vs the wet versions I’ve seen on every description of Australian folded eggs.
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Yes, I leave them wet, “snotty” if you are French.
brings to mind the street food “tornado eggs”
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A DIY Model
Ni batteries needed. (I’m almost tempted to try to make one of these scramblers, except I don’t have lengths of pipe lying around. Or a drill.). Bonus for the Visions saucepan in the vid 
. I’ll leave a discussion of Golden Eggs to Aesop et.al:
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Wet is a state of mind, I think, and IMO it covers a bunch of styles and degrees. To me, truly dry scrambled eggs is a fail. Whether they pour, swirl or stand proud, they have to glisten and keep some semblance of elasticity and motion, a little jiggle. Matte finish and/or very cohesive curds aren’t for me–I won’t serve them.
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