After a very busy month, the Food Lush is back! As the second installation of the series, this post focuses on the first dish I ever learned to cook: scrambled eggs.
Along the same lines as its hardboiled cousin, the scrambled egg is easy enough to make, but deceptively difficult to master. There are only a couple seconds spent in a skillet that separate a fluffy, creamy scramble from a dry and rubbery one.
To avoid this, add a splash of whipping cream before beating the mixture by hand for a full 30-45 seconds. Another (important) trick is to cook the mixture over low heat, stirring frequently, so the curds form slowly and don’t get left to overcook on the bottom of the skillet.
However, if you only take one thing away from reading this, let it be: SALT THE EGGS. Without it, any scramble will be boring and tasteless, regardless of how well it was cooked.
The result of all these added steps: velvety, melt-in-your mouth eggs.
That said, as good as they are on their own (albeit with a side of bacon), I didn’t want to just leave it at that. Below is my recipe for what I consider the ultimate scrambled egg dish- complete with luscious smoked salmon and fresh dill, sprinkled with salty pops of caviar and capers, and finished with a dollop of crème fraiche. Serve this alongside mimosas for one incredible brunch.
Scrambled Eggs with Smoked Salmon and Creme Fraiche
4 large eggs
1 tbsp heavy whipping cream
1 tsp fresh dill, chopped
1 tbsp salted butter
Salt and freshly-ground pepper
1/8 lb sliced smoked salmon
1 tbsp salmon caviar
1 tbsp capers
1 tsp red onion, minced (optional)
1 tbsp creme fraiche
Additional fresh dill for garnish
. Heat butter in skillet over medium-low heat
. Beat eggs, whipping cream, and dill by hand for 30-45 seconds until frothy
. Pour egg mixture into pan, stirring frequently until desired consistency
. Add salt and pepper, then transfer eggs to plate
. Drape slices of salmon over egg pile
. Garnish with caviar, capers, onion, and creme fraiche to taste
