Recipe: Omelette with Marans eggs, spider crab meat and garlic chives

Name: Omelette with Marans eggs, spider crab meat and garlic chives
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 brown Marans eggs*; 100 g (3.5 oz) of fresh spider crab meat; 10 g (0.4 oz) of fresh ginger cut into small dice; 3 stems of garlic chives finely sliced; 40 g (1.4 oz) of farmhouse butter with 1/2 salt; salt and ground pepper.

By chef patrick Asfaux 4.2/5 (12 reviews) · 🍳 25 made it

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

8 brown Marans eggs*
100 g (3.5 oz) of fresh spider crab meat
10 g (0.4 oz) of fresh ginger cut into small dice
3 stems of garlic chives finely sliced
40 g (1.4 oz) of farmhouse butter with 1/2 salt
salt and ground pepper.

Step-by-step directions

1 Break the eggs one by one and pour them into a bowl.

2 Salt, pepper and add your diced ginger and sliced garlic chives.

3 In a non-stick pan (smiles) melt the butter, then pour in the eggs stirring with a spatula like for scrambled eggs then stop for 1 minute add your spider crab meat to the center, slide a knob of butter under the omelette then roll it.
It's simple you might think but not quite.
The best part is that this omelette was made with certainly the finest chicken eggs in France this chicken is also called "Hen with golden eggs" indeed their color is copper roux.
They are raised in Marans, a municipality in Charente Maritime near the Poitevin Marsh.
These eggs are ordered by the finest restaurants in France.
To convince you further, know that Madame De Gaulle ordered some (1 Rooster and 6 Hens) for her farmyard at Colombey les deux églises because the general adored these eggs.
For more information.
marans.eu//mcf.htm