Scrambled Eggs With Crabmeat And Vermouth

1. 1

   Break eggs into large mixing bowl and beat with whisk until well blended.

2. 2

   Heat half of butter in top of double boiler over simmering water.

3. 3

   Pour in eggs and stir with whisk until they just begin to set.

4. 4

   Stir in remaining butter and crabmeat and continue cooking for about 15 minutes or until eggs are creamy (do not overcook).

5. 5

   Remove pan from heat and stir in vermouth, salt and pepper.

6. 6

   Spoon eggs on serving plates and sprinkle with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.