Sunday Brunch: Soft Scrambled Eggs With Lump Crabmeat Recipe
- 3 jumbo or 4 large eggs
- 2 tablespoons whole milk
- Sea salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 1/2 cup lump crabmeat, picked over for shells or cartilage
- High-quality extra-virgin olive oil, for drizzling
- In a medium bowl, lightly whisk the eggs and milk. Season with 1/2 teaspoon each of salt and pepper.
- Melt the butter in a medium, nonstick saute pan over medium heat. When the foam subsides, add the crabmeat and reduce the flame to low. Lightly saute until the crabmeat begins to brown, about 3 minutes. Add the egg mixture. Use a heatproof rubber spatula to almost constantly stir the eggs as they gently cook and form small curds, 5 to 6 minutes.
- Spoon onto four salad-size plates, season with salt and pepper, and a light drizzle of high-quality extra-virgin olive oil.
jumbo, milk, salt, freshly ground black pepper, unsalted butter, lump crabmeat, olive oil
Taken from www.seriouseats.com/recipes/2008/01/sunday-brunch-soft-scrambled-eggs-with-lump-c.html (may not work)