Whispery Eggs with Crabmeat and Herbs

Photo: Randy Mayor; Styling: Leigh Ann Ross

"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results," says Kim Sunée. This recipe is adapted with permission from her book, Trail of Crumbs: Hunger, Love, and the Search for Home.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 36%
  • Fat: 8.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 16.9g
  • Carbohydrate: 18.9g
  • Fiber: 0.7g
  • Cholesterol: 247mg
  • Iron: 2.3mg
  • Sodium: 517mg
  • Calcium: 65mg

Ingredients

  • 4 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 tablespoon crème fraîche
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 shallot, thinly sliced
  • 4 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 1 cup lump crabmeat, drained and shell pieces removed
  • 16 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
  • Thyme sprigs (optional)
  • Louisiana hot sauce (optional)

Preparation

  1. 1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute. Add crème fraîche, salt, and pepper; beat vigorously with a whisk for 1 minute.
  2. 2. Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallot to pan; sauté 2 minutes, stirring frequently. Stir in parsley, tarragon, and thyme. Reduce heat to medium-low. Whisk egg mixture. Add egg mixture to pan; cook 1 minute, stirring occasionally. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving. Garnish with thyme sprigs and serve with hot sauce, if desired.
  3. Wine note: These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California ($42). —Karen MacNeil
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