Chef Director of the family’s culinary business, Jack Stein has followed in his father’s footsteps in the kitchen.
The cook started as a kitchen porter, Jack went on to become a Commis Chef at The Seafood Restaurant, then became the Sous Chef at Rick Stein’s Café.
Jack, having worked at restaurants around the world, has picked up tidbits from his travels.
Now, sharing his “go-to” recipe for scrambled eggs, Jack revealed: “Adding soy to your scrambled eggs is a great way to add savouriness to them. Weirdly I was shown this by an Italian chef.”
Here’s how Jack incorporates soy into his scrambled eggs, as well as another key ingredient for his easy, yet delicious meal.
Scrambled eggs with smoked salmon
Serves: four people
Ingredients
- 200g smoked salmon
- One red onion, thinly sliced
- Handful of capers
- 12 free range eggs
- 50ml double cream
- 10ml soy sauce
- 50ml olive oil
- 50g butter
- Salt and pepper, to taste
Method
Whisk the eggs and cream together with the soy and salt. Heat a large pan with the oil and butter, as it starts to bubble add the egg mixture.
When the eggs start to catch on the bottom of the pan, pull them off, away and towards you with a wooden spoon.
Gently move the egg mixture until it’s almost cooked through, then take off the heat.
Check the seasoning and finish with black pepper. Serve with the salmon, onion and capers.
And there you have it – the best scrambled eggs and smoked salmon combination to try.
Jack added: “This is my go-to for a treat breakfast. For even more of a treat, have it with Champagne.”
