Scrambled eggs seem to be one of those things that everyone can make, but it was many years before I learnt how to make them properly!
The key is a good non-stick pan, foaming butter, a silicone spatula and limited stirring. They are lovely on their own on a couple of slices of hot buttered toast, but for special occasions I like to add hot smoked salmon and chives.
They would work equally well with smoked salmon slices, but I personally prefer the combination of the smoky fish with the soft, silky eggs - a perfect match.
Serves 3
3 medium eggs (preferably room temperature)
Splash of milk (optional)
Seasoning
Knob of butter
1 hot smoked salmon fillet
Chives
- Break the salmon fillet into bite-sized chunks.
- Finely slice a handful of chives and set aside.
- Break the eggs into a medium sized bowl. Add a splash of milk and seasoning.
- Whisk well to combine the egg whites and yolks.
- Heat the butter in a non-stick frying pan over a low to medium heat.
- Once the butter is foaming, add the egg mixture to the pan.
- When the eggs start to set, then use a silicon spatula to gentle move the egg mixture in a pan.
- Stir the eggs as little as possible to keep the pieces larger (I usually move them 2-3 times at most).
- Remove the pan when the consistency is one that you prefer but remember the residual heat will continue cooking the eggs even when the pan is off the heat.
- Spoon the eggs onto some hot buttered toast and top with the salmon flakes and chives.
