Spanish Cod Scrambled Eggs

Place sliced leeks in a bowl and cover with cold water. Let stand while you make the fish.

Dry the cod and sprinkle both sides with seasoning salt. Heat 1 teaspoon of the oil up in a large nonstick pan on medium high heat. Add cod and cook until golden brown, about 2–3 minutes. Flip and repeat on the other side.

Turn heat down to medium low and break cod into large chunks. Add another 1/2 teaspoon oil into pan and drain leeks, patting them dry. Add them into the pan and cook until soft, about 2–3 minutes.

Turn stove off and remove pan. Let cool for 5 minutes before continuing to cook.

While pan cools, whisk eggs with water until well mixed and slightly frothy.

Put the pan back on the stove on low heat and add in the remaining 1/2 tablespoon oil. Let oil heat for 2 minutes.

Pour eggs into the pan and do not do anything to them until the bottom just begins to set. Then whisk. Do not touch them again until the bottom begins to set again. Repeat this step until eggs are about 75% cooked.

Once eggs are 75% cooked, add salt and whisk. Repeat process one or two more times until eggs are 90% set and cooked. Then turn off the heat and continue whisking until the eggs are set but still nice and soft. (This seems crazy but it’s how you cook the best soft scrambled eggs! I do this when I make normal scrambled eggs, too!)

Serve immediately and devour!

Notes: It is very important to cook the eggs over low heat. A too hot pan will cook the eggs too fast and we want nice soft, slow cooked eggs.