Wonderful recipe. Just a few historical footnotes that I have discussed with Jinmyo in /msg's and that she asked I post. Apparently, this dish was originally more or less as noded here. Sometime in the 1700s, one of the East India Company overlords asked his native chef for a fish and rice dish. To the basic recipe posted here was added raisins and some sort of fish. Since then, Kedgeree has been made with or without almonds, and with a wide range of fish: haddock, cod, cod cheeks (Canada, I think), and a variety of smoked fish such as kippers. And that's all fine and well and good. But it is nice to see this simple version. But add fish you eat want. I think, they're usually steamed before chopping them up and tossing them with the rice. Still, the eggs would go in last so they don't get smashed.