9 large eggs
slat and freshly ground black pepper
60 ml / 4 tbs thick cream or water
40-50 g / 1/2-2 oz butter
175 g / 6 oz smoked salmon, cut into thin strips
few drops of lemon juice
45 ml / 3 tbs finely chopped chives, or spring onion tops
1- Break the eggs into a bowl. Add salt and freshly ground black pepper to taste and stir well with a fork (don't beat ) until the yolks and whites are thoroughly mixed. Stir in the thick cream or water - water will make extremely fluffy scrambled eggs, cream gives a richer, smooth texture.
2- Heat the butter in the pan in which you intend to scramble the eggs. Add the strips of smoked salmon and toss gently with a wooden spoon over a low heat for a few seconds only until they change color. Quickly pour in the eggs. Stir constantly with a wooden spoon, keeping all the egg mixture on the move. Continue to stir until the eggs are thick and creamy and almost set.
3- Just before serving, stir in the drops of lemon juice and the finely chopped chives, or spring onion tops. Serve immediately.
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