How to scramble eggs on the grill
Yields 1 serving
Scrambling eggs on the grill is about as easy as scrambling eggs on your stove. But stovetop eggs have never, ever tasted as good as grilled eggs. Even though they are only cooked for a short time, those few minutes are all the eggs need to absorb a big dose of smoky flavor which matches their natural earthiness perfectly.
- 1 oven-safe nonstick skillet or metal pie plate
- Aluminum foil
- 2 tablespoons vegetable oil
- 3 eggs
- Salt and pepper to taste
- 1 pat butter
- Chives, minced (optional)
- Bagel, toasted (optional)
- 2 slices lox (optional)
- The first thing you want to do is make sure that what ever cooking vessel you use is oven safe. If it can handle the high temps in an oven, it can handle a grill.
- Next, you want to protect it from the grill grates. The easiest way to do this is just wrap the bottom part of your skillet or pie plate with aluminum foil. This will prevent the skillet or pie plate from getting its own grill marks.
- Next, build a fire like you would for any steak.
- If you have not built many fires for a steak, simply lay the charcoal along the bottom of the grill, light it, and come back when the charcoal is gray. Place the grill grate on the grill and check for heat.
- To check for heat, place your hand over the grill. You should be able to keep your hand over the fire for 3 seconds. Any more and the fire is too cold. Any less and it's too hot.
- Once the fire is ready, place your cooking vessel on the grate. Brush the vegetable oil on the vessel.
- Beat the eggs with salt and pepper. When the vessel is hot, pour the eggs on it. Use a wooden spoon to move the eggs around so that they don't get burned.
- Cover the grill and cook for 1 minute. Flip the eggs and cook for another minute. Repeat until the eggs are no longer shiny.
- Rub the butter along the top of the eggs and serve optionally topped with chives and alongside a bagel and smoked lox.