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Portuguese Influenced Scrambled Eggs With Salt Cod, Onions And Potatoes

  • Yield: 4 servings


  • 1 pound salt cod
  • 2 quarts milk
  • 3 tablespoons olive oil
  • 2 cups thinly sliced onions
  • Salt
  • Freshly ground pepper
  • 2 cups cubed Idaho potatoes, cooked until tender
  • 1 dozen large eggs, beaten
  • 1/2 cup sliced olives


  • Two days before serving, soak the cod in 1 quart of the milk in a covered bowl in the refrigerator for 24 hours. The next day, discard the milk and rinse the cod well with cold water. Put the cod in a fresh quart of milk and refrigerate for another 24 hours. Discard the milk and rinse well with cold water. Pat dry and flake into small pieces. Set aside.
  • In a large, nonstick saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 to 6 minutes, or until the onions are wilted. Add the potatoes and the cod. Season with black pepper. Continue to saute for 4 minutes. Season the eggs with salt and pepper. Add the egg mixture and stir constantly to scramble the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes. Remove from the heat and spoon into serving plates. Garnish with sliced olives.