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Scrambled Egg with Dungeness Crab



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4 farm eggs
1 tbsp. fresh butter
Fine sea salt, to taste
Fresh ground pepper, to taste
6 oz. Dungeness crab
1 tsp. Dijon mustard
1/2 tsp. chopped flat leaf parsley
1/2 tsp. minced chives
1 tbsp. 2 tsp. crème fraiche
Piment d’espelette or cayenne pepper, to taste
4 thin long strips of lightly smoked bacon, cooked crisp
4 slices toasted brioche


  1. 1
    Bring 1 qt. of water to boil in a 2 qt. sauce pot.
  2. 2
    Break the top of the eggs in a medium size stainless bowl and wash the inside of the shells. Add the butter, salt and pepper to taste and place the bowl on top of the pot.
  3. 3
    Reduce the heat; while the water is simmering whip the egg mixture with a whisk until the mixture thickens. When most of the mixture is cooked, remove from the double boiler.
  4. 4
    Add the crab, mustard, parsley and chives and check the seasoning. Fill the egg shells with the scrambled eggs and top with a dollop of crème fraiche, sprinkling the piment or cayenne pepper over the top. Garnish with the bacon and serve immediately with the toasted brioche.


Created by Pascal Sauton, Carafe

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preparation methods
cuisines European, French
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