This French version of scrambled eggs with crab and chives, traditionally features eggs rich with butter and cream. If you'd prefer to keep it lighter, then swap out the cream for milk. Not as luxurious but still very good!
I've used white crab meat in this version, but the brown meat is sometimes included as well, for a deeper crab flavour.
The crab can either be added to the egg mixture during cooking, or spooned on top of the cooked scrambled eggs along with the chives.
If you fancy mixing it up, then you can always try the Asian version of this dish, which typically includes soy, sesame and spring onions. A delicious alternative.
Serves 2-3
4 medium eggs (preferably room temperature)
Splash of milk or cream
Seasoning
Knob of butter
100g of white crab meat
Chives
- Finely slice a handful of chives and set aside.
- Break the eggs into a medium sized bowl. Add a splash of milk and seasoning.
- Whisk well to combine the egg whites and yolks.
- Heat the butter in a non-stick frying pan over a low to medium heat.
- Once the butter is foaming, add the egg mixture to the pan.
- When the eggs start to set, then use a silicon spatula to gentle move the egg mixture in a pan.
- At this stage, you can add the crab meat to the eggs or save it to scatter across the top.
- Stir the eggs as little as possible to keep the pieces larger (I usually move them 2-3 times at most).
- Remove the pan when the consistency is one that you prefer but remember the residual heat will continue cooking the eggs even when the pan is off the heat.
- Spoon the eggs onto some hot buttered toast and top with (the crab meat if not yet incorporated and) chives.
