Scrambled Eggs with Smoked Salmon and Chives

1. 1
   prep · ~5 min

   Prep the ingredients.

   1.Crack 4 large eggs into a medium mixing bowl.

   2.Add 2 tablespoons heavy cream, 1 pinch of salt, and 1 pinch of freshly ground black pepper.

   3.Whisk vigorously until the mixture is smooth, pale yellow, and slightly frothy (about 30 seconds).

   4.Roughly chop 60g smoked salmon into bite-sized strips.

   5.Finely snip enough fresh chives for 2 tablespoons.
2. 2
   saute · ~4 min

   Gently cook the eggs.

   1.Place a medium non-stick skillet over medium-low heat.

   2.Add 1 tablespoon unsalted butter and let it melt completely, swirling to coat the pan (about 1 minute).

   3.Pour the whisked egg mixture into the skillet. Let it sit untouched for 15 seconds until the edges begin to set.

   4.Using a heat-resistant silicone spatula, push the eggs from the edges toward the center in gentle, sweeping motions.

   TIPLow and slow is the secret to creamy scrambled eggs — medium-low heat prevents dry, rubbery curds.
3. 3
   saute · ~3 min

   Fold in the smoked salmon.

   1.When the eggs are about 70% set and still visibly creamy and runny in spots (about 2-3 minutes), remove the skillet from the heat.

   2.Scatter the smoked salmon pieces and 1.5 tablespoons of the snipped chives over the eggs.

   3.Gently fold everything together once or twice using the spatula — just enough to distribute the salmon and chives.

   4.Let the residual heat finish cooking the eggs in the pan for 30 seconds.

   TIPPull the eggs off heat BEFORE they look fully cooked. They will continue cooking from the pan's residual warmth.
4. 4
   serve

   Plate, garnish, and serve immediately.

   Spoon the soft scramble onto warm plates. Sprinkle the remaining fresh chives on top. Serve right away with buttered toast or a lightly dressed green salad. The eggs set quickly, so don't wait.

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