Fluffy scrambled eggs

Fluffy Scrambled Eggs

More custardy than fried eggs and less formal than an omelet, no egg dish is more comforting than scrambled eggs. After a little experimentation we’ve worked out how to obtain fluffy, tender, flawless scrambled eggs from your Cinder Grill.


  • 3 large eggs
  • 1/8 teaspoon kosher salt
  • 1 tablespoon (1/2 ounce; 15ml) milk or light cream
  • 1/2 tablespoon (1/4 ounce; 8g) unsalted butter
  • Freshly ground black or white pepper


  • Heat Cinder to 300 F. Meanwhile, beat eggs with salt and milk. 
  • When Cinder reaches 300, place butter in center of plate and let it melt.
  • Just before it’s all melted, pour the eggs in the center of the plate.
  • Using a silicone spatula, start pushing the eggs back into the center of the plate. Be especially careful not to let them flow out the drain a notch.
  • As you push the eggs back, working around the circle, the uncooked eggs will run out and puff up into fluffy curds. 
  • As soon as you see no more wet egg, remove the eggs to a plate – delay will overcook them and turn them rubbery. Sprinkle with pepper and serve.


Never Overcook Again

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