These scrambled eggs with smoked salmon are so soft, creamy and light. They take just a few minutes to cook, but taste like you put in far more effort into breakfast or brunch.
How can something so simple be so good?! Scrambled eggs with smoked salmon take just 10 minutes to make, from start to finish, and are ideal for serving guests at brunch alongside a simple fruit salad. Or treat yourself to a special breakfast any day of the week.
For soft, tender eggs, be sure to read through the tips below. Just a couple of easy changes in how you prep your eggs will make all the difference.
My best recipe tips
- Salt and whisk the eggs, then let them rest for 5 to 10 minutes. This allows the proteins in the eggs to loosen a bit, creating soft, fluffy scrambled eggs. Full credit for this tip goes to Lan Lam of America's Test Kitchen (she's amazing!) Watch her full video on scrambled eggs here.
- Don't add the lox/smoked salmon until the end. The salmon is already cured or cooked. Turn off the heat once the eggs are cooked, then stir in the salmon.
- Stir the egg mixture slowly, scraping the bottom with a rubber spatula, to form soft curds. Take care not to overcook, otherwise the eggs will be dry.
How to make scrambled eggs with smoked salmon
** The complete instructions are in the recipe card below. **
- Prep ingredients: Whisk the eggs with a little milk and salt. Let them rest for 5 to 10 minutes while chopping the smoked salmon and chives.
- Heat the pan: Heat a small skillet (I used an 8-inch nonstick skillet) over medium heat. Once hot, spritz the skillet with olive oil spray.
- Cook the eggs: Pour the eggs into the pan. Once the eggs start to barely set on the bottom, slowly stir the eggs with a rubber spatula, gently scraping the bottom of the skillet. Add the chives and cook until the eggs are just set, but soft and slightly wet.
- Add the salmon: Remove the skillet from the heat and stir in the smoked salmon. Serve.
Frequently Asked Questions
The more fat in the milk, the creamier the eggs will be. I used 2% (reduced fat) milk, but you can use anything from nonfat milk to heavy cream. For a dairy-free option, replace the milk with water or a neutral tasting plant-based milk, such as unsweetened soy or almond milk.
This recipe calls for lox, but cold-smoked or hot-smoked smoked salmon can be substituted. The flavor and texture will be a bit different, particularly with hot-smoked salmon, but still delicious.
For easy clean-up, nonstick pans are best for cooking scrambled eggs. Nonstick pans can range from ones with a traditional nonstick coating to ceramic coating or seasoned cast iron.
Other egg recipes to try:
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Scrambled Eggs with Smoked Salmon
Ingredients
- 5 large eggs
- 1 tablespoon 2% milk (See Note 1 for alternatives)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- Olive oil spray
- 3 chives minced
- 2 ounces lox (smoked salmon) roughly chopped (See Note 2 for types.)
Instructions
- Crack the eggs into a bowl, along with the milk, salt and pepper. Whisk to combine. Let rest for 5 minutes to allow the salt to start to break down the protein in the eggs, which produces softer eggs.
- While the eggs are resting, chop the lox and chives.
- Heat a small nonstick skillet (I used an 8-inch nonstick) over medium heat. Once hot, spritz the skillet with olive oil spray.
- Pour the eggs into the pan. Once the eggs start to barely set on the bottom, slowly stir the eggs with a rubber spatula, gently scraping the bottom of the skillet. Add the chives and cook until the eggs are just set, but soft and slightly wet. The eggs will continue to cook when removed from the heat.
- Remove the skillet from the heat and stir in the smoked salmon. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Christina K
OMG! These were the creamiest scrambled eggs I've ever made. I don't know if it was the salt trick or something else, but they turned out so well.