Crack the eggs into a small bowl and whisk vigorously until the mixture is frothy and uniform in color, about 20 seconds. This introduces air, making the scramble fluffy.
Place your skillet over low to medium-low heat and add a teaspoon of butter, letting it melt slowly until just bubbling and fragrant—no browning.
Pour the beaten eggs into the skillet and let them sit undisturbed for about 10 seconds. Then, gently stir with the spatula, pulling from the edges to the center, creating soft curds.
Continue to gently fold and stir the eggs for 1-2 minutes, until they are mostly set but still glossy and soft. Add the slices of smoked salmon and gently fold them into the eggs, warming them through without overcooking.
Remove the skillet from heat. Squeeze fresh lemon juice over the eggs and sprinkle with chopped dill and rinsed capers for a burst of brightness and briny flavor.
Let the eggs rest for about 30 seconds, then transfer them to a plate. Serve immediately with toast or bagels for a luxurious breakfast experience.
