Smoked salmon can be purchased in two forms: Hot smoked and cold smoked. Hot smoked salmon is literally cooked during the smoked process, which makes it firm and very salty. Cold smoked salmon is not cooked, and it has a very delicate and creamy texture. Either type is a delicious addition to scrambled eggs, but I prefer to use cold smoked salmon in this recipe.
Scrambled eggs are easy to make as long as you follow a few rules. Make sure you start with clean, uncracked eggs for food safety reasons. Break into a large bowl, making sure no shell is broken into the eggs. Beat the eggs just before you are ready to cook them. Add a bit of cream or whole milk; this helps keep the eggs fluffy. Only cook eggs in butter; don't use margarine, which can add an off flavor.
Cook the eggs fairly quickly over medium heat. Stir occasionally as the eggs cook. You want large curds of eggs; stirring constantly will make the eggs break into small pieces. And don't overcook them! If the eggs are watery, that means they are overcooked and the egg proteins are squeezing out water. But make sure they are safely cooked to 160°F; test using a reliable food thermometer. Remember that the way eggs look are not a reliable indicator of safe doneness.
You can double this recipe for more people, but the eggs will take longer to cook. Just make sure your pan is large enough to hold the eggs with room to move them around.
The cold smoked salmon will cook in this recipe, but it will stay soft and tender. The eggs should be served immediately when they are done for best flavor and texture. Serve with fresh fruit and some coffee cake or sweet rolls, along with orange juice and coffee.
- 1 (8 ounce) package smoked salmon
- 12 large eggs
- 1/3 cup heavy cream
- Salt and pepper to taste
- 3 tablespoons butter
Cut the smoked salmon into small pieces and set aside. Use a sharp knife or kitchen shears.
In large bowl, beat the eggs with cream, salt, and pepper until combined.
In a large skillet, melt butter over medium heat.
Add the egg mixture to the skillet. Cook, stirring occasionally with a heat proof spatula, until the eggs are almost cooked but still shiny and moist. Scrape the bottom of the skillet with the spatula and turn the eggs over as they cook.
This should take about 6 to 7 minutes for 12 eggs.
Stir the salmon into the eggs; cook for another minute or two until the eggs are cooked to 160°F. Serve immediately.