Jack Stein, the Chef Director of his family’s culinary business, has followed in his father’s footsteps in the kitchen. From his humble beginnings as a kitchen porter, Jack rose through the ranks, becoming a Commis Chef at The Seafood Restaurant and later the Sous Chef at Rick Stein’s Cafe. His travels around the world have enriched his culinary expertise, and he’s picked up valuable tips from various chefs along the way.
One such tip, which Jack credits to an Italian chef, involves adding soy sauce to scrambled eggs. This unconventional addition, he claims, adds a remarkable depth of savoriness to the dish.
Jack shares his ‘go-to’ recipe for scrambled eggs, incorporating this secret ingredient, along with another key element for a simple yet delicious breakfast:
Scrambled Eggs with Smoked Salmon
Serves:
Four peopleIngredients:
* 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:
1. Whisk the eggs and cream together with the soy sauce and salt.
2. Heat a large pan with the oil and butter. As it begins to bubble, add the egg mixture.
3. When the eggs start to set on the bottom of the pan, gently pull them away from the sides and towards you with a wooden spoon.
4. Continue gently moving the egg mixture until it’s almost cooked through, then remove from the heat.
5. Adjust the seasoning and finish with black pepper.
6. Serve with the salmon, onion, and capers.
For an extra luxurious treat, Jack recommends enjoying this dish with a glass of Champagne.
This simple yet elegant recipe exemplifies Jack Stein’s culinary approach, where a touch of creativity and a few key ingredients can transform a classic dish into a flavorful and satisfying meal.
