Indeed breakfast is the most important meal of the day. It’s the first chance your body has to fuel up in preparation of the long day ahead. A good breakfast not only provides energy, it also promotes better concentration, helping you stay alert throughout the day. What’s more, it aids in weight management by curbing hunger, prompting you to eat lesser during lunch and dinner.
Today’s recipe is synonymous with breakfast, scrambled eggs. And to make those fluffy yellow things even better, I’m adding in dainty slivers of smoked salmon! Not only do the salmon slices enrich this dish in terms of flavour, they provide a great mix of omega-3 essential fatty acids as well. Just so you know, omega-3 is not something our body is able to manufacture, so the only way to obtain it is through supplements (remember Cod Liver Oil? * sticks her index finger in her mouth while sticking out her tongue*) or the consumption of fish. Omega 3 is vital for growth.
This dish is really simple, as long as you stick to the 3 rules:
- Air, air, air! The desired fluffy texture of the egg mixture comes from incorporating air into it, done through excessive beating. This creates a matrix that contains the air introduced and the water already present in the egg whites, giving you a nice fluffy texture. The mixture is ready for the pan when it is frothy and evenly coloured.
- Low heat! Always, always ensure the pan is on low heat. Remember, you do not want fried eggs! You can maintain the heat by controlling the flame and removing the pan from the heat often, allowing the eggs to cook slowly.
- Stir all the way! Constant stirring also reduces the risk of overcooking and allows additional air to be introduced to the mixture, keeping it light and fluffy.
Now that’s pretty simple, don’t you think? Just a few easy steps, and you’ll be on your way through a fabulous breakfast.
Cooking time: 5 minutes
Prep time: 5 minutes
Serves 2
4 fresh chicken eggs
3 tablespoon fresh milk
6 slithers of Smoked Salmon
Pinch of salt and cracked black pepper
Spring Onions, thinly sliced for garnish
1. Beat eggs and milk in a bowl with a fork, season with salt and pepper.
2. Heat a clean pan over low heat
3. Pour egg mixture into pan, wait for egg mixture to settle a little bit before pushing the cooked curds aside and let the uncooked eggs spread over the surface of the pan to cook.
4. When egg mixture is cooked, remove from heat and dish it out onto a clean plate
5. Top with slithers of smoked salmon and garnish with spring onions
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