breakfast · dairy-free
Soft scrambled eggs with crab and scallions
Soft, creamy scrambled eggs with sweet crab and scallions folded in. A quick skillet dish for two.
- Time
- 15min
- Steps
- 4
Ingredients
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Allergens
Contains egg and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Check the cooked lump crab for shell. Beat the eggs with the salt and white pepper.
-
2
Heat the neutral oil in a nonstick pan over medium-low heat and add the eggs, folding gently with a spatula.
-
3
When the eggs begin to set, fold in the crab and sliced scallions.
-
4
Keep cooking until the eggs are fully set and reach 71°C (160°F).
