Crab Scrambled Eggs

Ingredients

• 4 large eggs less 1 egg white
• 1/3 cup fresh crab meat ((about 1.5 oz or 45 grams))
• olive oil
• salt
• black pepper
• thinly sliced chives or scallions ((for garnishing, optional))

Steps

1. 1

   Crack 4 large eggs less 1 egg white into a bowl. It means we need 4 egg yolks and 3 egg whites. Beat well. Add a teaspoon of olive oil, a pinch of salt and stir to combine. Set aside.

2. 2

   Place a nonstick pan over medium heat. Add some olive oil. Once the oil is hot, add fresh crab meat. Stir, break the crab meat into smaller pieces and briefly sauté to remove excess moisture. Season with salt to taste.

3. 3

   Spread the crab meat pieces evenly and pour beaten eggs into the pan. Lower the heat to low-medium low and wait for a few seconds to let the eggs set around the edges.

4. 4

   Once you see the eggs start to set around the edges, use a spatula to pull the set outer edges towards the center. Keep doing that to gather all the egg curds in the center of your pan.

5. 5

   Quickly turn the pile of egg curds over so that any undercooked parts can get some heat. Swirl and move around to break up the scrambled eggs slightly.

6. 6

   The eggs will continue to cook from residual heat, so remove it from the pan when it's 90-95% cooked to your liking to avoid overcooking. Sprinkle black pepper and chives/scallions (if using) on top and serve immediately.