Fluffy Smoked Salmon & Truffle Scrambled Eggs
Pimp your morning plain eggs with this healthy and high-in-protein Fluffy Smoked Salmon and Truffle Scrambled Eggs recipe!
Fluffy Smoked Salmon & Truffle Scrambled Eggs
Pimp your morning plain eggs with this healthy and high-in-protein Fluffy Smoked Salmon and Truffle Scrambled Eggs recipe!
A Little Story
This recipe was born the day Gab asked for basic sunny side up eggs while I wanted to make eggs that were SUPER GOOD. Sometimes, he just wants the basic stuff, but I can’t do basic: it’s boring. He has never regretted trusting me, or so he says. This is one of those times.
Because we had a lot of smoked salmon in the freezer that were going to expire soon, I thought of adding some to my eggs. Then, I figured truffle oil and caramelized onions would be ideal to add more taste. I also recalled that my mom used fish sauce in her omelettes. Back then, we would eat them together with fish or meat and rice for dinner. So, I ended up added fish sauce to the eggs as well.
I Prefer Less Cholesterol and Calories
I use two whole eggs and one egg white to make the texture more satisfying, without overdoing the egg yolks, which are high in cholesterol.
The Technique for Fluffy Scrambled Eggs
I follow Gordon Ramsay’s technique to make fluffy scrambled eggs. You can watch a YouTube video about this technique here. Make sure to constantly stir your eggs so that they don’t overcook. This makes all the difference.
All About the Caramelized Onions
I find that scrambled eggs taste better with caramelized onions. The recipe for the caramelized onions can be found here. If you are running out of time to caramelize your onions, you can simply use 1/4 of an onion for this recipe. Another option is to make them in advance. Caramelized onions can be refrigerated for up to four days and frozen for up to three months.
The Perfect Accompaniment to the Scrambled Eggs
The first time I made these scrambled eggs for Gab, I used the crackers we had at home as we didn’t have any bread left. I used the Fennel & Cranberry Crackers from PC Black Label. The taste of fennel seeds and cranberries complemented the scrambled eggs perfectly! I tried using other crackers for this recipe, and it was never as good as with these ones. If you can’t find fennel and cranberry crackers at your grocery, I would advise you to at least look for crackers with cranberries.
Crackers are also more convenient than plain bread: they can be kept for a long period and don’t require any toasting.
Fluffy Smoked Salmon and Truffle Scrambled Eggs
Ingredients
- 1 eggs
- 1 egg white
- 3 slices of smoked salmon
- 1/2 onion caramelized
- 1/8 tsp fish sauce
- a few drops of truffle oil
- butter
- crackers or toast
Instructions
Step 1: Caramelize the onions
- Click here for the recipe.
Step 2: Stir the eggs
- Melt a bit of butter in the microwave and grease a skillet with it.
- Away from the stove top, break the eggs into the skillet and mix the white and the yolk together with a wooden or silicon spatula (I find it easier to add the eggs when the skillet is not hot so that they don’t start cooking too fast).
- Put the skillet on the stove top and turn the heat up to medium.
- Constantly stir the eggs, taking the skillet out of the heat when they start to cook fast. Continue to stir the eggs out of the heat for a little bit and put the skillet back on the stove top after a short while. Continue stirring. Repeat when the eggs start to cook again. Reduce the heat to medium-low if the eggs cook too fast.
Step 3: Season and garnish the scrambled eggs
- Once the scrambled eggs look fluffy and moist, but not too solid, remove the skillet from the heat.
- Add the caramelized onions, fish sauce, truffle oil and smoked salmon. Adding cold ingredients will slow down the cooking.
- Combine.
Step 4: Serve
- Serve the Smoked Salmon & Truffle Scrambled eggs on crackers or toast.