Hokkaido Seafood Egg Scramble

Hokkaido Seafood Egg Scramble

Western breakfasts are common in Japan, and it’s not unusual to find all types of egg dishes at your favorite Japanese cafe. This seafood scramble is one of the most delicious ways I’ve found to prepare eggs – loaded with crabmeat and topped with sour cream and caviar.

Traditional Japanese breakfasts feature rice, fish and miso soup. But Western breakfasts are also common, and it’s not unusual to find all types of egg dishes at your favorite Japanese cafe. This seafood scramble is one of the most delicious ways to prepare eggs – loaded with crabmeat and topped with sour cream and caviar. This decadent, flurry, luxurious egg dish will knock your socks off. You may never want to go back to simple scrambled eggs again.

Hokkaido Seafood Egg Scramble

This seafood egg scramble was inspired by some lovely crabmeat from Hokkaido that I picked up at our local market. The eggs are blended with cream, salt and pepper to create a fluffy and perfectly spiced combination The crabmeat is then sautéed in butter and the egg mixture is mixed in. The eggs are cooked on a medium low heat to prevent burning. After the eggs are plated the eggs are topped with sour cream, green onion and caviar.

PREP	COOKING	YIELD
5 mins	5 mins	Serves 1

PREP	5 mins
COOKING	5 mins
YIELD	Serves 1

Ingredients:

2 large eggs
50g Crabmeat with shells removed
1 1/2 TBSP Fresh Half and Half Cream
1/2 TBSP salted butter
1/4 tsp sea salt
1/4 tsp ground black pepper

Optional Toppings:

1 tsp fresh Sour Cream
Black Caviar
Green onion grass

Instructions:

Whisk together the eggs, cream, salt and pepper and set aside.

Sauté the crabmeat in a small skillet in the butter over medium heat for 2-3 minutes until the crab is broken apart and the butter is absorbed into the meat.

Slowly pour the egg mixture over the crabmeat. Stir gently to distribute the meat.

Cook the eggs over medium heat stirring occasionally. Do not overcook – the eggs should be yellow and not browned.

Once the eggs are congealed, immediately remove from the heat and plate. Serve. Top with green onion grass, sour cream, and a dollop of black caviar.

Notes:

If you like some heat, try these eggs with some hot sauce. Chopped shrimp can or scallops can be used in place of crab.
Don’t brown the eggs. Cook them over medium heat and stir often. Plate them while they are a little runny and they will firm up on the plate.