Goldie Lox and Four Friends - Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese

| March 17, 2013 | 0 Comments

When I think of lox, I think of Nova Scotia, Scotland, or Norway, where it is known as gravlax. Lox comes from the Yiddish word for salmon - laks. Salmon, in all of its guises, is perhaps most seductive as lox, simply brined and cold-smoked. It takes on a butterlike texture with one of the mildest oceanic flavors.

It dresses up in red carpet-style accompanied by bagels, rye bread and garnished with simple and strong-flavored condiments like red onion, capers, dill, cream cheese, and chopped hardboiled egg. It can feel at home in pasta dishes, deviled eggs, glorious smoked salmon mousse, and on and on and on. All it demands is respect.

This dish was served up as a late winter supper with simple tater tots, a side dish more sophisticated than the name suggests.

Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese

aka Goldie Lox with Four Friends

Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese

Creating the softest, creamiest, ethereal scrambled eggs takes time and low heat. I’ve read that some will take as long as 40 minutes. Cooking like this is almost a meditative process, so muster up all your zen.

Have all your ingredients ready because you want to whisk this dish to the table the minute it’s ready.


For 3 - 4 servings

  1. 2 - 3 tablespoons (30-45 ml.) unsalted butter
  2. 9 large eggs, lightly beaten (preferably from pastured laying hens)
  3. 3 - 4 tablespoons (45-60 ml.) minced red onion
  4. 2 - 3 tablespoons (30-45 ml.) capers, rinsed
  5. 4 - 5 tablespoons (60-75 ml.) chives, chopped (hold back about 1 tablespoon — 15 ml. — for garnish)
  6. 3 ounces (85 g.) thinly sliced lox or cold-smoked salmon
  7. 4 ounces (113 g.) cream cheese, cubed


  • Melt the butter in a large non-stick frying pan over low heat.
  • Add the lightly beaten eggs.
  • When you see the eggs are just beginning to cook, slowly draw a wooden spoon through them, from one side of the pan to the other.
  • Repeat in different places.
  • If the eggs are cooking too quickly, remove the pan from the heat. (Once mine begin cooking, I turn the heat to the lowest possible setting.)
  • Remember that eggs continue cooking after you remove them from the heat the final time, so you need to think ahead.
  • Just before they are at the serving stage and still quite moist, add all the ingredients except the cream cheese.
  • When you think they are perfectly cooked, gently stir in the cubed cream cheese.
  • Remove from the skillet to a warm serving dish and sprinkle with the remaining chives.

Lox can be salty so serve any additional salt at the table along with fresh ground pepper, if you like.

Here’s an interesting article on soft scrambled eggs from The New York Times.

Es gezunterheyt!

— Charles


Category: Brunch/Breakfast, Eggs, Uncategorized

About the Author (Author Profile)

Music, food and photography are at the center of Charles’ life. He performed with the Dallas Symphony, Dallas Opera and was assistant principal bassoonist with the Fort Worth Symphony for more than 20 years. When Charles and Victor moved to Baltimore, Charles created Lone Star Personal Chef and Catering Service and taught cooking classes at Williams-Sonoma. Now in Salem, Charles is a Realtor with Coldwell Banker Mountain West Real Estate, taught cooking classes for children at the A.C. Gilbert Discovery Village, and owns and operates Charles Price Photography. Charles and Vic enjoy entertaining and frequently host dinners as fundraisers for local non-profits and charities

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