"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results" says Kim Sunee. This recipe is adapted with permission from her book, Trail of Crumbs; Hunger, Love and the Search for Home.;) These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California.