Eggerøre med røkt laks

The story

In Norway, Easter Day usually begins with a long Easter breakfast, and eggs, often dyed, are an important part of the meal, according to the Oslo city guide Aktiv i Oslo. Freshly baked bread belongs on the same table. The Norwegian recipe site Matoppskrift sums up the season's food as lamb, eggs and the yellow Easter color, and Norwegians decorate their homes with chicks, eggs and hares. Eggerøre is the Norwegian word for scrambled eggs, and the Norwegian method is gentle: eggs whisked with salt and sometimes a little milk or cream, poured into melted butter over low heat, and pushed slowly with a spatula so they set in soft, glossy curds instead of dry crumbs. A recipe from the Norwegian Seafood Council pairs the eggs with slices of smoked salmon, chopped chives and dill in split baguettes, and takes the eggs off the heat as soon as they are set and glossy, before they turn dry. In 2027 Easter Sunday falls on March 28. Set out the coffee, bread and salmon first and cook the eggs last, so they reach the table within a few minutes.