Shirred Eggs With Smoked Salmon

• 12 large eggs
• 7 tablespoons unsalted butter, cut into 1/2 inch pieces
• 2 teaspoons fresh ground pepper
• 3 ounces smoked salmon, cut into 1/4 inch wide slivers
• 2 tablespoons minced fresh chives
• salt (optional)

1. First, fill the bottom of a large double boiler with the right amount of water: you want the water level to come just below the top pan.
2. If you don't have a double boiler, use a large saucepan and a large metal bowl instead.
3. Bring the water almost to a boil.
4. Meanwhile, in a bowl, lightly whisk the eggs, and stir in the butter pieces and pepper.
5. Pour the egg mixture into the top pan of the double boiler.
6. Whisk continuously until the eggs start to thicken, about 10 minutes.
7. Add the salmon and chives and continue to whisk until a creamy mass of tiny curds has formed, 1-2 minutes longer.
8. Note: the curds should be soft.
9. Don't let them become firm!
10. Taste and add a little salt if desired.
11. You're done.
12. Knock 'em dead.

eggs, unsalted butter, fresh ground pepper, salmon, fresh chives, salt

Taken from www.food.com/recipe/shirred-eggs-with-smoked-salmon-144701 (may not work)