Scrambled eggs with langoustines and asparagus tips.


Scrambled eggs with langoustines and asparagus tips.
For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.
14K 4 4
Grade this recipe:

Last modified on: August 28th 2019

Keywords for this recipe:LangoustinesScampiAsparagusTipsSeafoodSeaBrittanyScrambled eggsButter

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
31 min.19 min.50 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #1
Prepare 150 g asparagus tips. If you are starting with whole asparagus spears, just keep the tips and use the rest for another recipe.

Stage 2 - 10 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #2
Cook 300 g langoustines (scampi) in salted boiling water for 1 minute (no longer), then shell.

Stage 3 - 4 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #3
Melt 20 g Clarified butter in a frying pan on high heat. When really hot, add the langoustines.

Stage 4 - 3 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #4
Fry for 2 or 3 minutes until coloured, then add the asparagus tips, salt and pepper. Mix well and turn off the heat.

Stage 5 - 4 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #5
Break 6 eggs into a bowl. Salt and pepper, then whisk until evely mixed.

Stage 6 - 2 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #6
Add the asparagus and langoustines, salt and pepper, then mix well.

Heat the plates.

Stage 7 - 5 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #7
Melt 30 g butter in a frying pan on high heat. When good and hot, pour in the mixture.

Stage 8 - 7 min.
Scrambled eggs with langoustines and asparagus tips. : Photo of step #8
Using a wooden spatula or soft spatula, draw in the mixture from the edge of the pan towards the middle...

Stage 9
Scrambled eggs with langoustines and asparagus tips. : Photo of step #9
...and keep it moving until just beginning to set. The aim is to end up with softly scrambled eggs, rather than an omelette.

Stage 10
Scrambled eggs with langoustines and asparagus tips. : Photo of step #10
Serve immediately.

Remarks

If you don't have langousitnes, use any other crustaceans in season: shrimp, prawns, etc.

Keeping:

Should be eaten immediately.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,112 Kcal or 4,656 Kj92 gr7 gr80 gr
56 %35 %1 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj11 gr1 gr10 gr
7 %4 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
278 Kcal or 1,164 Kj23 gr2 gr20 gr
14 %9 %<1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

More recipes?

This recipe uses (among others)
Langoustines (scampi)Langoustines (scampi): You can check-out other recipes which use it, like for example: Turban of sole with langoustines, Chilli langoustines, Langoustine sabayon tart, Langoustine gratin, Sesame fried scampi, ... All
Asparagus tipsAsparagus tips: You can check-out other recipes which use it, like for example: Scandinavian cocktail, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gnocchi alla romana, Caribbean upside-down cake, Chocolate rolls (petits pains), "Buttonhole" quail eggs, Potato and broccoli gratin, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Norman flambéed apples, Chilli langoustines, Sweet pancake rolls from Brittany, White asparagus salad, Fillets of sole meunière, ... All

Other recipes you may also like

Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.5M 284.2 7 days 15 min.
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
314K 15 3 hours 9 min.
How to cook pasta properly
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
948K4.4 22 min.
Gratin Dauphinois
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
358K 25 1 hour 3 min.
Liège waffles
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
222K5 1 hour 55 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-08)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page