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How to make food truk Scrambled Eggs with Smoked Wild Salmon

How to make food truk Scrambled Eggs with Smoked Wild Salmon
Preparation time: 5 minutes. Serves 4.
I first used this breakfast recipe on a special day at my restaurant. My customers raved about it and the recipe became a regular feature on Sunday menus.I am fortunate to live in Washington State (USA) because of the variety of quality products available. This is an easy recipe but the "key" is using quality smokedwild salmon. SeaBear is just a few minutes from my home. They have premium wild smoked salmon. But, then again, everyone has access to the company's products online.
Cooking Conversion Table
1 tablespoon of butter and one of oil (vegetable or peanut oil)
6 eggs (organic if you have them)
1/2 cup + 2 tablespoons milk
Ground white pepper or freshly ground (yes, it makes a difference) black pepper, to taste
4 tablespoons butter
4-6 ounces of SeaBear's wild smoked salmon, broken up by fanning out between your hands
2 tablespoons fresh chives or green onions, sliced
Heat the butter and oil combination over low heat in a 10 - 12 inch skillet While the pan is heating, beat the eggs in a mixing bowl, until well blended but not frothy Do not add salt, there may be enough in the smoked salmon When fat is hot enough to sizzle a drop of water, then pour in the eggs Cook over low heat, stirring occasionally as the eggs cook (do not over stir and do not allow the eggs to brown)
Add the wild smoked salmon just before the eggs have finished cooking Remove the eggs from the heat when they are "set" but still soft and moist Garnish with chives or green onions Serve immediately.

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