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Scrambled Eggs with Blue Crab

Scrambled Eggs with Blue Crab

On this episode of The Hot Skillet, Chef Cristian Feher takes fresh eggs from his backyard chickens and shows you how to make a gourmet version of scrambled eggs, using a new technique that will have you kissing your old scrambled eggs goodbye! These velvety smooth, creamy eggs are sure to become a new favorite for those who love breakfast dishes.

Yields: 1 serving


  • 3 fresh eggs
  • 1 tbsp of chopped chives
  • 1 tbsp of salted butter
  • 2 tbsp of blue crab spread
  • Salt and pepper to taste


  1. Prep the chives ahead of time and have the crab spread on hand. If you don’t like or have crab spread, you can substitute your favorite cream cheese spread, creme fraiche, or Boursin cheese. But I really recommend the crab!
  2. Over med-high heat, add the eggs and butter to a pan and begin to turn with a spatula. Do not stop turning throughout the cooking process. It’s important that you only put the pan down on the stove for a few seconds at a time. By constantly turning the eggs, and bringing them up to temperature slowly, you are going to create a smooth, custard-like consistency.
  3. Once the eggs are 90% cooked (just a little wet), add the crab and scallions, and stir well. Season with salt and pepper and server right away.