Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Scrambled eggs with salmon. The eggs were done first until very nearly done, then sashimi grade salmon slices added off the heat and served immediately with a sprinkling of Maldon salt.
There was some buttered toast too, but the eggs won the beauty contest.
Apologies for cell phone photo.
Scrambled eggs with salmon. The eggs were done first until very nearly done, then sashimi grade salmon slices added off the heat and served immediately with a sprinkling of Maldon salt.
There was some buttered toast too, but the eggs won the beauty contest.
