Eggs Getting Crabby

19 Jul

Esposita and I had to get up REALLY early this morning to join the send off party for our Rotary Exchange Student who was heading back home to Colombia today. We will really miss her (she loved my Pato de Dan, too). We left the house at 2:30 in the morning and returned around 6:45. Too late to nap, so it was all about what was for breakfast!

Somehow I had a surge of inspiration after turning on my Pandora and hitting some U2, Michael Jackson, Men Without Hats, and other great 80s music.

I pulled out 8 cage-fee eggs and mixed them together with leftover crab meat that we got from Esposita’s brother, straight out of the Dungeness. The crab was just out of the shell last night for dinner, so it was still very fresh. I mixed the crab and the eggs together with very simple seasoning – salt, lemon pepper, and a little garlic powder. The pan was prepared with olive oil and away we went.

One of the things I’ve learned is that heat is the enemy of eggs. I cook mine at just below medium heat, stirring constantly. Once they get to the point where they are firmed up, you have to move them off so they don’t overcook. These eggs were awesome if I do say so myself (Esposita DID say it). The only thing I might do differently next time is up the garlic powder. I didn’t get as much of that flavor as I would have liked.

Next time you are going an egg scramble and find yourself with any leftover meats from dinner (especially crab), don’t be afraid to toss it in. Eggs never get crabby about that!

Eat well.

Jefe

© 2012 The Food Jefe. All Rights Reserved

 

 

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