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Scrambled Eggs with Crab and Chives

Make scrambled eggs with crab and chives, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 3 steps

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Scrambled Eggs with Crab and Chives, plated and ready to serve. — The finished recipe. Scrambled Eggs with Crab and Chives

Ingredients 1 to 6 for scrambled eggs with crab and chives arranged separately on a dark worktop. — Ingredients 1 to 6. 3 large, about 165 g Egg. 80 g White crab meat (Fresh from the fishmonger or a chilled pot. Tinned works but is wetter; press it in a sieve first. Cooked, as sold.). 8 g Butter. 40 g Watercress. A small bunch, snipped Chives. A squeeze Lemon juice

Ingredients 7 to 8 for scrambled eggs with crab and chives arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Salt. To taste Black pepper

Scrambled Eggs with Crab and Chives, preparation step 1: Beat the eggs with salt and pepper. Melt the butter in a small non-stick pan over a low heat and add the eggs. — Step 1. Beat the eggs with salt and pepper. Melt the butter in a small non-stick pan over a low heat and add the eggs.

Scrambled Eggs with Crab and Chives, preparation step 2: Stir slowly and constantly with a spatula, scraping the base, for three to four minutes until the eggs are thick and creamy but still loose. — Step 2. Stir slowly and constantly with a spatula, scraping the base, for three to four minutes until the eggs are thick and creamy but still loose.

The finished scrambled eggs with crab and chives. — Step 3. Take the pan off the heat, fold in the crab and chives and let the residual heat warm the crab through. Squeeze over lemon and serve with the watercress.

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