Vermicular | Scrambled Eggs

Scrambled Eggs

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
1 min

2 large eggs
1 pinch kosher salt
2 tablespoons heavy cream
¾ tablespoon (10 g) butter
Freshly ground black pepper, to taste
1 teaspoon vegetable oil

  1. In a small bowl, combine eggs and salt and beat briskly. Add in heavy cream and mix well.

  2. Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, turn off the heat.

  3. Once the smoke begins to clear, place butter in the pan. Once butter melts, quickly add the egg mixture in the pan and turn down to low heat.

  4. Let sit for about 10 seconds. Once the eggs start to harden around the edges, use a spatula to bring the eggs toward the center of the pan. Make your way around the pan and repeat for 2 more rounds. Sprinkle black pepper and serve.

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Musui–Kamado with the Vermicular Cookbook.

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