Whispery Eggs With Crabmeat And Herbs
serves 2
Whisking the eggs vigorously yields light, fluffy, "whispery" eggs. Use the freshest lump crabmeat you can find. Pick through it carefully to remove any shells. Many different herbs complement crabmeat. I like fresh chervil, tarragon, thyme, parsley and chives.Read more about this recipe in Kim Sunée's Trail of Crumbs.
4 eggs
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon crème fraîche
1 tablespoon butter
1 teaspoon olive oil
1 spring onion (or green onion or shallot), chopped
2 tablespoons combination fresh chopped herbs
1 cup fresh lump crabmeat
Lemon zest
Hot sauce
prep: 10 minutes
total: 20 minutes
whisk (or immersion blender)
large bowl
large, nonstick skillet
1. Whisk eggs vigorously in a large bowl for 1-2 minutes, using a handheld whisk. (Note: an immersion blender whips these up in a flash.) Add salt, pepper and crème fraîche, and whisk 1 minute more. Set aside.
2. Heat butter and oil in a large, nonstick skillet over medium-high heat. Cook onion and herbs about 2 minutes.
3. Give eggs one last whisk (or whir of the immersion blender) and pour into the skillet. Reduce heat to medium-low and gently stir about 2 minutes.
4. Add crabmeat and cook another minute (for soft eggs). Serve warm with fresh lemon zest, more herbs or a dash of hot sauce.
2. Heat butter and oil in a large, nonstick skillet over medium-high heat. Cook onion and herbs about 2 minutes.
3. Give eggs one last whisk (or whir of the immersion blender) and pour into the skillet. Reduce heat to medium-low and gently stir about 2 minutes.
4. Add crabmeat and cook another minute (for soft eggs). Serve warm with fresh lemon zest, more herbs or a dash of hot sauce.
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