Smoked Salmon Scrambled Eggs

Method

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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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Chef’s Tips

• 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 already at around 1,000 mg of sodium in this quantity.

Common Substitutions & Variations

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

Pairing Suggestions

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

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.