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.