People go crazy over this simple when my friend and co-author David Pasternack makes this dish at his restaurant Esca, with good reason. It's crazy good. Try to get the freshest possible eggs, with big yellow yokes. Dave use milk instead of cream because the cream makes the eggs too heavy. The key to this dish is sauteeing the seafood first and then adding the eggs to scramble them in the same pan. This dish can also be made with rock shrimp or lobster and it will come out just as delicious (and it is delicious).
Soft Scrambled Eggs with Lump Crabmeat
- 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.