Smoked Salmon Scrambled Eggs

Where This Goes Wrong

Low heat, and take them off early. Eggs left in a hot pan keep cooking and turn to rubber on the plate.

The crème fraîche off the heat is a temperature brake as much as a flavour — it stops the carry-over cooking dead.

Do not salt smoked salmon. It is cured in salt and already seasons the eggs.

How to Make Smoked Salmon Scrambled Eggs

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1. Beat the eggs with the salt until uniform — no ribbons of white left.

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2. Melt the butter in a non-stick pan over LOW heat. If it foams hard the pan is too hot.

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3. Pour in the eggs and wait 20 seconds, then start moving them slowly and continuously with a spatula, pushing from the edges into the middle.

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4. Keep going for 4 to 6 minutes. It will look like nothing is happening and then thicken all at once.

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5. When they are set but still glossy and slightly loose, take the pan off the heat entirely.

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6. Fold in the crème fraîche, then the smoked salmon, dill and spring onions. The residual heat finishes the eggs and warms the fish.

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7. Grind pepper over and serve immediately with lemon.

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Leftovers, Reheating and Keeping

Eat immediately. Scrambled eggs do not keep and reheating them is uniformly bad. Nothing here takes more than thirteen minutes, so make them fresh.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Good With

• Buttered rye toast, for anyone not counting carbohydrate
• A glass of cold Champagne, if the morning warrants it
• Strong coffee

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.