Name: Slow Scrambled Eggs with Crabmeat and Chives
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Ingredients: 4 tablespoon plus 1 teaspoon unsalted butter; 8 whole eggs, beaten with 2 tablespoons whipping cream; Salt and pepper, to taste; 1 cup fresh lump crabmeat, picked over for shells; 2 tablespoons fresh snipped chives; 1 cup fresh wild mushrooms, sliced; 2 teaspoons butter; Salt and pepper; 8 toast points

Directions

Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
WILD MUSHROOMS:
Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

Recipe courtesy of Susan Spicer, Bayona, New Orleans, LA

Slow Scrambled Eggs with Crabmeat and Chives

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