Soft Scrambled Eggs with Lump Crabmeat
Silky slow-scrambled eggs with sweet lump crab, butter and a finishing drizzle of good olive oil make a simple dish feel luxurious.
Prep 5 min · Cook 10 min · Total 15 min · Makes 4 servings
Ingredients
- 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
Directions
Whisk the eggs with the milk in a medium bowl, just until combined, then season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set a medium nonstick saute pan over medium heat and melt the butter. Once the bubbling settles down, add the crabmeat and turn the heat to low. Cook it gently, stirring lightly, until it just starts to take on color, about 3 minutes. Pour in the egg mixture. With a heatproof rubber spatula, stir the eggs almost the whole time as they cook slowly and gather into small curds, 5 to 6 minutes. Divide the eggs among 4 salad-size plates, add a little more salt and pepper, and finish each portion with a light drizzle of high-quality extra-virgin olive oil.