How To Cook Salmon In Eggs

To poach the eggs bring a large pan of water to the boil and add the vinegar.

How to cook salmon in eggs. Set the strainer over a bowl as you work to catch the eggs. Reduce heat to medium. Stir the water so you have a slight whirlpool then slide in the eggs one by one.

Cut salmon fillets into large cubes season and saute in an oiled nonstick skillet over medium high until opaque throughout about 5 minutes. When the butter is melted add the eggs and whisk to form the eggs into a curd like texture. Portion into 70g fillets and set aside 3 to prepare the scrambled eggs whisk the eggs together in a bowl and melt the butter in a pan.

Add egg mixture and cook without stirring for 30 seconds. The egg will continue to cook even when the heat is turned off so undercook them slightly and leave them in the pan while you butter your toast. Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.

Add eggs a splash of cream and dill. Place a skillet over medium heat and the butter. 2 melt butter in medium nonstick skillet over medium low heat.

Quarter the lemon then drape the salmon over the eggs and serve it with the lemon wedges. When the eggs are halfway set add the roe and stir around briefly then turn off the heat and let the heat of the pan continue to cook the eggs for a few more seconds. Pour 1 gallon cold water and salt into a large glass or stainless steel bowl and stir with a wooden spoon until the salt has dissolved.

Beat eggs in medium bowl. Add milk dill pepper and salt. Rub two skeins of fresh salmon roe against the mesh of a wire strainer with 1 4 inch holes to release the eggs from the egg sack.