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Smoked Salmon and Scrambled Eggs

Smoked Salmon and Scrambled Eggs

One of our favourite pass times in our house is watching food channels and videos related to food. Gordon Ramsey and Jamie Oliver are two of among many chefs that help inspire my food journey!
Hubby went through an egg phase not too long ago. He would research the best way to make Scrambled or omelet eggs and then make us a midnight egg feast! I must say… he has egg skills!!
These eggs I’ve learnt from Gordon Ramsey. It really is the best scrambled eggs recipe- fast, quick and delicious.
Heat your non stick pan, crack your eggs (i use 5 eggs for the 4 of us), throw in 1 tablespoon of creme fraiche. When the pan is hot, pour the eggs in with a small knob of butter, once the eggs are almost done stir in chopped chives. Whisk with a silicon whisk until cooked but still moist. The creme fraiche should melt into the eggs. Do not over whisk but mix enough to get all of the egg to touch the bottom of the pan.

I have served mine over toasted low GI whole wheat bread. With Smoked salmon ribbons, ground black pepper and a drizzle of lime juice.

A healthy start to a busy day!

Eggy tip: One large (53g) Grade A egg contains 6g of protein and only 70 calories. Do not throw away the egg carton when you get home. Egg shells have tiny pores which absorb odours and flavours in the fridge, the carton protects the eggs and prevents them from not only absorbing fridge odours but also helps to keep the yolk centred- store with the large end up, the same way they are packaged.
Spin an egg to differentiate between hard-cooked eggs and raw eggs. A hard-cooked egg will spin longer than a raw egg as the liquid centre in a raw egg prevents it from building up enough momentum to keep turning.
A sign of eggy freshness the the cloudiness of the egg white, the cloudiness is the of the high carbon dioxide content when the egg is laid. A fresh egg will sink in water while an older egg will float. The size of the air cell inside increases, as an egg ages, causing it to float.

Something Interesting…
Measuring up eggs?
1 large egg = 3 tablespoons (45 mL)
5 large whole eggs = 1 cup (250 mL)
1 large egg white = 2 tablespoons (30 mL)
8 to 10 large egg whites = 1 cup (250 mL)
1 large egg yolk = 1 tablespoon (15 mL)
12 to 16 large egg yolks = 1 cup (250 mL)

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This entry was posted on February 6, 2014 by in Breakfast and tagged , .
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