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Deceptively simple recipe for scrambled eggs and smoked salmon. Pretty damn delicious, but can be hard to nail. Here are a few tips.
A friend of mine who's a cook recommended breaking eggs against the bottom or side of the mixing bowl rather than the edge; he claims there's less of ...
Whisk eggs (a fork also works just fine) and add a generous splash of milk or water.
Any oil will do (or butter or margarine), but I used a few tablespoons of olive oil.
Pour the egg mixture into the pan. As the edges pale, start gently scraping the bottom of the pan with a spatula.
Separate the salmon from the tough skin and crumble into bite-sized pieces.
When the eggs are almost ready to eat, add the pieces of smoked salmon so they can heat with the eggs.
I like the milder parmesan, but pecorino romano or a soft cheese will work well too. Make sure to add early enough so that the cheese has time to melt...
And enjoy...It's particularly lovely accompanied by a lightly dressed spinach salad.
If you soak the pan immediately, it will be a lot easier to clean the egg off.
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Posted:Aug 4, 2005
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