This is not just another scrambled egg guide. I’m going to tell you about a surprisingly well-kept secret to making amazing scrambled eggs.
- 5 Extra Large Eggs
- 1 slice of Smoked Salmon, chopped
- 1 tsp Dill, chopped finely
- 2 tbsp Parmesan Cheese, grated
- 2 tbsp Dijon Mustard
- 3–4 tbsp Unsalted Butter
- Pepper, to season
- Table Cream (optional)
- Melt two tablespoons of butter over low heat in a pot. Do not allow the butter to brown.
- Break all five eggs straight into the pot and stir continually over low heat until the eggs are completed broken down.
- When curds first begin to form, remove the pot from heat and continue stirring. Season with pepper to taste. Return to heat, and continue stirring. If you want your eggs ready quicker, increase heat to medium – they will however be drier, and less creamy.
- As more curds form, remove the pot from heat again. Mix in mustard and cheese; continue stirring over heat.
- Once eggs are about 60% cooked (as per your taste), stir in salmon and dill. Increase heat and cook until just almost ready. Remove from heat; the eggs will continue to cook in their own heat while you plate them.
- If at any point you find that your eggs are cooking too quickly, remove from heat, and stir in 1 tbsp butter to help cool the eggs. (You can also use milk or cream, but I like butter for two reasons: Firstly, butter is delicious and adds to the wonderful texture of your eggs; and secondly, when over heat there is a chance of your cream curdling.)
- If you need to stop your eggs cooking immediately, remove from heat and stir in a small amount of table cream. This will also help create a creamier texture, if desired.