Scrambled Egg with Smoked Haddock

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

In Scotland the flesh from smokies – small haddock smoked closed and unfilleted – is often added to scrambled egg. Smoked haddock fillet can also be used. Make scrambled egg for several servings in a frying pan; it’s much easier to control the degree of cooking.


  • 225 g/8 oz smoked haddock fillet
  • 8 eggs
  • salt


Poach the smoked haddock in milk for about 10 minutes, then drain and flake the flesh. Keep the fish warm.

Whisk the eggs, a seasoning of salt and pepper and the milk together. Use the milk from poaching the smoked haddock if you wish, it gives a lovely flavour to the mixture but go easy on the seasoning added.

Melt the butter in a frying pan and pour in the scrambled egg mixtur