Fish Sandwich Picnic

Making perfect soft-scrambled eggs is key to this dish, as their creamy texture beautifully complements the rich salmon. Here’s a recipe that focuses on achieving that desired creaminess:

Soft-Scrambled Eggs with Smoked Fish and Chives

• 4 large eggs
• 1-2 tablespoons unsalted butter (or a mix of butter and a tiny bit of olive oil)
• 1 tablespoon heavy cream or crème fraîche (optional, but enhances creaminess)
• Salt and freshly ground black pepper to taste
• 2-3 ounces smoked salmon, cut into bite-sized pieces or thin ribbons
• 2 tablespoons fresh chives, finely chopped, plus extra for garnish
• Optional: Toasted sourdough or crusty bread for serving

Equipment:

• Medium non-stick skillet or heavy-bottomed saucepan
• Whisk
• Silicone spatula

1. Prepare the eggs: Crack the eggs into a medium bowl. Whisk them vigorously until the yolks and whites are completely combined and the mixture is a uniform pale yellow, with a few tiny bubbles on top. If using, whisk in the heavy cream or crème fraîche now. Season with a pinch of salt and a grind of black pepper. (Some chefs prefer to salt at the end to avoid toughening the eggs, but for soft scrambled, a light pre-salting is fine.)
2. Melt the butter (low and slow): Place your non-stick skillet over very low heat. Add the butter and let it melt slowly until it’s just foamy, but not browned. The key to creamy eggs is low heat and patience.
3. Add the eggs: Pour the whisked egg mixture into the warmed pan.
4. Cook gently, stir frequently: Let the eggs sit undisturbed for about 30 seconds to a minute, allowing the bottom to just barely set. Then, using your silicone spatula, gently push and fold the eggs from the edges towards the center. The goal is to move the cooked curds and allow the uncooked egg to flow into the hot spots.
   • Continue this gentle stirring and folding. Don’t scramble frantically. You’re aiming for soft, creamy curds, not dry, crumbly ones.
   • Adjust heat as needed: If the eggs seem to be cooking too quickly, lift the pan off the heat for 10-15 seconds, continue stirring, then return it to the low heat. This controls the temperature and prevents overcooking.
   • Cook until almost set: The eggs are done when they are mostly set but still look moist and slightly “wet” or “shiny” in places. They should have a beautiful, custardy texture. They will continue to cook slightly from residual heat once removed from the stove. This typically takes 8-12 minutes depending on your stove and pan.
5. Fold in salmon and chives: Remove the pan from the heat. Gently fold in the smoked salmon pieces and most of the chopped chives. The residual heat from the eggs will warm the salmon.
6. Serve immediately: Spoon the soft-scrambled eggs onto warmed plates or toasted bread. Garnish with the remaining fresh chives and a crack of black pepper, if desired. Serve immediately.
7. Picnic ready!

Tips for Creamiest Eggs:

• Low Heat is Crucial: This cannot be emphasized enough. High heat equals dry, rubbery eggs. Patience is your best friend.
• Don’t Overcook: Pull the eggs off the heat when they are slightly underdone. Carryover cooking will finish them to perfection.
• Constant, Gentle Stirring: This creates small, uniform curds and prevents large, dry clumps.
• Quality Ingredients: Fresh, good-quality eggs and butter make a noticeable difference.
• Non-stick Pan: A good non-stick skillet makes this process much easier.

Super fresh and yummy!