Fluffy Scrambled Eggs with Smoked Salmon and Boursin Cheese

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These eggs cook very quickly, so it’s important to have everything ready to eat before you start to cook them. You can use your favorite smoked salmon, but I like one that I discovered in Alaska called Silver Lining – www.salmonetc.com


8 large eggs
1/2 teaspoon table salt
Ground black pepper
1/2 cup milk
1 tablespoon unsalted butter
1 six ounce can Alaskan Smoked Sockeye Salmon, broken into small pieces
4 ounces Boursin Cheese, crumbled (http://www.boursin.com )
1 tablespoon chopped chives


Crack eggs into a medium bowl. Add salt, pepper, and milk. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large.

Meanwhile, put butter in a 10-inch nonstick skillet, then set the pan over high heat. When the butter foams, swirl it around and up the sides of the pan. Before foam completely subsides, pour in beaten eggs. With a wooden spatula or a nonstick-safe egg turner, push eggs from one side of the pan to the other, slowly but deliberately, lifting and folding eggs as they form into curds, until eggs are nicely clumped into a single mound, but remain shiny and wet, 1 1/2 to 2 minutes. Sprinkle salmon, Boursin cheese, and chives over eggs and stir to combine. Serve immediately.

For two eggs, season with 1/8 teaspoon salt, 1 grind of pepper, and 2 tablespoons milk. Heat only 1 1/2 teaspoons butter, use a 8-inch skillet. Cooking time is only 30 to 45 seconds.

For four eggs, season with 1/4 teaspoon salt, 2 grinds of pepper, and 1/4 cup milk. Heat 3/4 tablespoon butter and use a 10-inch skillet. Cooking time is about 1 minute.


- Recipe courtesy of James Moore


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