Kippers & Scrambled Eggs

Kippers & Scrambled Eggs
Class British ... Breakfast.

You'll see this as an option on the breakfast menu of many a good British Hotel, but rarely do we (the people) actually eat our famous dishes.

Time to redress ...

Wiki: "... Kipper is a whole herring, a small, oily fish that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering wood chips, typically oak.". Related, in method, is the Bloater; herring left whole, guts intact, and smoked.

Smokeries are becoming more popular in Britain as more small scale producers are emerging. While previously, Kippers were almost exclusively Manx, you'll now find Cumbrian, Northumbian and many Scots smokeries producing kippers.

Mine were Northumbrian, from Robsons of Craster.

Simple to prepare, just release from any packaging and place under a moderate grill (broiler, to some) for a few minutes until the oils bubble on top.

Serve on their own with just a slice of lemon or with some scrambled eggs alongside.

I make scrambled eggs in a particular way ...

Two eggs per person, gently break up the yolks. Don't whisk them to a blended mixture and don't add salt! Gently break the yolks.

Warm a pan with a generous helping of butter, but not too hot that it burns the butter, and pour in the egg mixture.

Let it sit for a good few seconds before folding the cooked eggs into the wet mixture. Repeat, simply lifting off the stove if the heat gets too much and the eggs are cooking too quickly. The residual heat in the pan will continue to cook the eggs through.

Don't be rough with scrambled eggs. Fold them together gently and the dish will be a soft duvet of eggs; whisk and you'll have a hard, unforgiving texture.

I like chilli in my eggs, so a shredded chilli was added in during the cooking.

Just before the eggs are fully cooked, remove from the heat and using the heat in the pan, just fold the last of the uncooked egg through.

Serve out with a grind of freshly milled black pepper and some sea salt crushed over.

For a really sumptuous dish, add in a little double cream to the mixture just after it hits the pan.


Joy! I have found Yorkshire Kippers!