Vermicular | Soft Scrambled Eggs

Soft Scrambled Eggs

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
3 min
Cooking Steps

[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

  1. In a medium bowl, combine eggs, heavy cream, salt and stir well.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, switch to [LOW] heat, add in butter and spread evenly.

  3. Once the butter starts melting, quickly add the egg mixture from Step 1 to the pot, and let sit for 30 seconds.

  4. Using a silicone spatula, bring the eggs towards the center of the pot. Let sit for another 30 seconds.

  5. 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.

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