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Whispery Scrambled Eggs With Crabmeat and Herbs

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

Ingredients Nutrition


  1. Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute.
  2. Add creme fraiche, salt, and pepper; beat vigorously with a whisk for 1 minute.
  3. Heat butter and oil & crushed red pepper flakes in a large nonstick skillet over medium-high heat.
  4. Add shallot to pan; saute 2 minutes, stirring frequently.
  5. Stir in parsley, tarragon, and thyme; reduce heat to medium-low.
  6. Whisk egg mixture.
  7. Add egg mixture to pan; cook 1 minute, stirring occasionally.
  8. Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently.
  9. Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving.
  10. Garnish with thyme sprigs and serve with hot sauce, if desired.

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