Smoked salmon scrambled eggs on rye
The slow-stirred French method: eggs cooked low and slow into a custardy mass, folded with cold smoked salmon at the last second. On dark rye toast with chives. Twelve minutes from cold pan to plate.
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The Method
5 steps-
1
Crack the eggs into a cold non-stick saucepan. Add the butter and a pinch of salt. Place over medium-low heat.
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2
Stir slowly with a silicone spatula, drawing the eggs from the edges to the centre as they warm up. The trick is patience — it takes 4-5 minutes to come together.
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3
When most of the eggs are softly set but still glossy and a bit loose, kill the heat. They keep cooking in the residual warmth.
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4
Stir in the cream (if using) and fold through the smoked salmon — the residual heat just warms the salmon without cooking it.
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5
Toast the rye, butter lightly. Pile the eggs on, scatter chives, twist of pepper, lemon wedge on the side.
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