CookEat Recipe

Scrambled Eggs, Écossaise

Name: Scrambled Eggs, Écossaise
Ingredients: 8 Egg — Fresh eggs; 59 Millilitre Cream — Cream, half gill; source unit: millilitre; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 2 Saltspoon (source measure) Pepper — Pepper; source unit: saltspoon; 57 Gramme Smoked salmon — Smoked salmon, two ounces before skin and bones removed; source unit: gramme; 6 Toast — Fresh toast rounds, two inches each; 1 Tablespoon Butter — Butter for pan; source unit: tablespoon; Butter — Butter on six toast rounds

Scrambled Eggs, Écossaise Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2558. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Smoked salmon edible yield and six-toast/egg ratio unmeasured; historical six minutes does not verify safe egg temperature.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Skin and bone two ounces smoked salmon, dice; prepare six two-inch buttered toasts. Beat eight eggs with cream and seasoning one minute. Toss salmon in pan butter one minute, add eggs and stir to selected 74°C egg-dish endpoint; divide over six toasts.

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