“Our secret is out: we add buttermilk to scrambled eggs,” write the authors of The Ginger & White Cookbook. “This gives them a lighter texture than when adding cream, but a slightly different (almost cheesy) texture than when adding milk.”
Scrambled Eggs with Smoked Salmon
From The Ginger & White Cookbook by Tonia George, Emma Scott, and Nicholas Scott, published by Mitchell Beazley.
6 free-range eggs
1/2 cup buttermilk
salt and pepper
4 slices of sourdough bread
1-1/2 tablespoons butter, plus extra for spreading
5 ounces smoked salmon
chopped chives, to garnish
Crack the eggs into a bowl, add the buttermilk and seasoning, then whisk until just blended - don‘t overbeat them.
Toast the bread, get your plates and silverware ready, and have some softened butter to hand.
Heat a skillet over a medium heat and melt the butter. Turn down the heat as low as possible, then pour in the eggs and let them almost set underneath. Using a spatula, fold them into the center - don’t break them up too vigorously or you‘ll get weird broken-up texture. When the eggs are still runny on top, remove them from the heat and continue to fold them so that they are only just cooked through.
Quickly butter your toast and pile the eggs on it. Fold the salmon over the eggs and finish with chopped chives, then add a twist of black pepper on top.
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