Scrambled eggs are a classic breakfast, and soft scrambled eggs are my favorite way to make them. Essentially they are just eggs that have been agitated a lot while cooking at a low temperature so the eggs have a very silky consistency. The real key is to not overcook them, but I’ll explain how to do it perfectly in this post.
Since I didn’t want to make just another soft scrambled eggs recipe post, I’m doing soft scrambled eggs with salmon. This recipe is quite similar to my NY Scramble, except it uses fresh salmon instead of cured. This means that I do add a good amount of Philadelphia cream cheese.
As with most of my egg recipes I like to use butter, and lots of it. This is no place to be stingy, you’ll want the butter there. The salmon, cream cheese, and butter, all add fat to this dish, but remember this isn’t the 80’s. We know that fat isn’t the enemy anymore.
After sauteing the salmon pieces in butter on medium low, I keep the temperature the same and pour in the beaten eggs and cream cheese. I left the skin on the salmon, but you could absolutely cut it off, that decision is totally up to you. Once the eggs hit the pan let them sit for about 15 seconds and then start agitating. Use a wooden spoon or spatula to scrape around the pan. You don’t want any of the eggs to sit for too long on the bottom or they will overcook.
Once the eggs are just about done, turn off the heat completely. Add some grated cheese (I used Gran Padano, but you could use Parmigiano Reggiano) and give it a good stir. Remember, the residual heat from the eggs will cook what liquid is left.
Move to a plate, sprinkle on some red chili flakes, freshly cracked black pepper, and more grated cheese, and add some plucked parsley for garnish. I don’t add extra salt to this dish because the cheese itself is pretty salty, but if you wanted to have it saltier you should add the salt after you pour the beaten egg into the pan.
Soft Scrambled Eggs With Salmon
Equipment
- Pan
Ingredients
- 150 grams Salmon raw
- 100 grams Philadelphia Cream Cheese large cubes
- 5 large Eggs beaten
- 2 tbsp Butter salted
- 50 grams Gran Padano or pecorino romano or Parmigiano reggiano
- 1 pinch Black Pepper freshly cracked
- 1 pinch Red Chili Flakes optional
Instructions
- Cut the fresh salmon into small bite size pieces. You can leave the skin on or off, it is up to you.
- In a pan on medium-low heat add the butter. Once the butter is almost fully melted, add in the salmon pieces. Let them cook for 3-4 minutes, shaking the pan to get all the sides cooked. The temperature should be low enough you won't have to worry about the salmon overcooking during this time.
- Pour over the eggs and let sit for 15 seconds. Then slowly start agitating the eggs. Use a wooden spoon or spatula to scrape the bottom of the pan, never letting any of the eggs rest for too long. You can add some black pepper at this time. If you like your eggs salty you can add a pinch of salt.
- Once it just looks like there is no more liquid, turn off the heat. Add the cheese and fold it into the eggs. Move to a plate and crack over some black pepper. Sprinkle on more grated cheese and some red chili flakes if you desire. Garnish with freshly plucked parsley.
Notes
