Soft Scrambled Eggs
- Cook
- 3 min
[LOW] 30 sec + 30 sec
[EXT LOW] 1 min
REST 1 min
2 large eggs, beaten
¼ cup (60 ml) heavy cream
¼ teaspoon kosher salt
¾ tablespoon (10 g) unsalted butter
Freshly ground black pepper, to taste
In a medium bowl, combine eggs, heavy cream, salt and stir well.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, switch to [LOW] heat, add in butter and spread evenly.
Once the butter starts melting, quickly add the egg mixture from Step 1 to the pot, and let sit for 30 seconds.
Using a silicone spatula, bring the eggs towards the center of the pot. Let sit for another 30 seconds.
Bring the eggs towards the center again, cover and cook over [EXT LOW] heat for another minute. Turn off heat and let rest for a minute before serving.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
