Smoked Salmon Scramble Recipe

Beat eggs

In a medium bowl whisk together the 6 large eggs and 3 tbsp whole milk until just combined and slightly frothy. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Set aside.

Preheat pan

Place a nonstick skillet over medium-low heat. Add 2 tbsp unsalted butter and allow it to melt gently; you want it hot but not browning (butter should foam and then settle).

Cook eggs slowly

Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set. With a heatproof silicone spatula, gently push the set edges toward the center, tilting the pan to redistribute uncooked egg. Repeat every 10–15 seconds, working slowly so curds remain soft and creamy. Total cooking time for the eggs should be about 3–4 minutes over medium-low heat; remove from heat when eggs are still slightly runny — they will continue to set off the heat.

Prepare aromatics

While the butter is melting (or earlier), finely mince 1 shallot and thinly slice 2 tbsp fresh chives. Chop 1 tbsp fresh dill. If using capers, rinse and drain 1 tbsp to reduce brine.

Add fillings to eggs

When the eggs are about 80% set (still glossy), fold in the 6 oz cold-smoked salmon pieces, the minced shallot, half the chives (reserve the rest for garnish), chopped dill, and capers if using. Use gentle folding motions so the salmon warms through but does not break apart completely. Heat from the eggs will warm the salmon in about 30–45 seconds.

Finish with crème fraîche and season

Remove the pan from heat. Stir in 2 tbsp crème fraîche (or sour cream) to add creaminess and to stop the eggs from cooking further. Taste and adjust seasoning with additional salt or freshly ground black pepper to taste.

Plate and garnish

Transfer the scramble to plates or a serving platter. Scatter the reserved chives over the top and a few extra sprigs of dill if desired. Serve immediately with lemon wedges for squeezing and toasted bread or bagel slices on the side.

Serving note

If you prefer a smokier bite, drizzle a few drops of the lemon over the eggs just before eating. Leftovers can be chilled and used the next day but are best enjoyed fresh.