Ingredients:

  • 3 large eggs
  • 1 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 0.5g kosher salt
  • 0.2g white pepper
  • 2 oz smoked salmon
  • 1 tsp lemon juice
  • 1 tbsp chives
  • 1 tsp capers

Instructions:

  1. Crack the eggs into a mixing bowl. Add the heavy cream, salt, and white pepper.
  2. Whisk vigorously for 30 seconds until the yolks and whites are fully integrated and no streaks remain.
  3. Tear the smoked salmon into small, bite-sized pieces.
  4. Place a non-stick skillet over medium-low heat and add the butter, melting it until it begins to foam.
  5. Pour in the egg mixture and let it sit undisturbed for about 20 seconds until the edges just start to set.
  6. Using a silicone spatula, gently push the cooked eggs from the edges toward the center, creating large, velvety folds.
  7. Continue stirring slowly until the eggs look creamy and slightly underdone (wet).
  8. Turn off the heat completely.
  9. Immediately fold in the smoked salmon pieces, lemon juice, and capers, using the residual heat to warm the salmon.
  10. Remove from heat immediately and garnish with fresh chives.