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 a chance of getting eggshell in the egg mixture, and so far I've found him to be right.
Step 2: Whisk eggs.
Whisk eggs (a fork also works just fine) and add a generous splash of milk or water.
Step 3: Heat oil in pan.
Any oil will do (or butter or margarine), but I used a few tablespoons of olive oil.
Step 4: Scramble the eggs!
Pour the egg mixture into the pan. As the edges pale, start gently scraping the bottom of the pan with a spatula.
Step 5: Crumble smoked salmon
Separate the salmon from the tough skin and crumble into bite-sized pieces.
Step 6: Add salmon to the eggs.
When the eggs are almost ready to eat, add the pieces of smoked salmon so they can heat with the eggs.
Step 7: Add a generous sprinkling of grated cheese
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 before the eggs are overcooked.
Step 8: Serve it forth!
And enjoy...It's particularly lovely accompanied by a lightly dressed spinach salad.
Step 9: Don't forget the dishes!
If you soak the pan immediately, it will be a lot easier to clean the egg off.