Krabben-Rührei (scrambled eggs with North Sea shrimp)

Name: Krabben-Rührei (scrambled eggs with North Sea shrimp)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Ingredients: 300 g North Sea brown shrimp (peeled); 8 piece eggs (medium); 4 tbsp cream; 1 tsp salt; pepper to taste; 2 tbsp butter or margarine; 3 tbsp snipped chives; 4 slice dark rye bread; 1 piece lemon

A German classic from Schleswig-Holstein: on the North Sea coast, in Büsum for instance, the small brown shrimp are peeled fresh. The shrimp go into the creamy scrambled eggs only at the end, once they have set over gentle heat, so that they stay tender and juicy. With chives, dark rye bread and a squeeze of lemon the dish tastes like breakfast down at the harbour.

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Cook time

16 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

415 kcal

Calories

32 g

Protein

23 g

Fat

20 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.65 · ~€1.90/serving

Instructions

1
Drain the brown shrimp in a sieve and pat them carefully dry.
2
Whisk the eggs with the cream, the salt and the pepper, but do not beat them frothy.
3
Melt the butter or margarine in a non-stick pan over gentle heat and pour in the egg mixture. Let it set slowly, pushing it from the edge to the middle again and again with a wooden spoon.
4
Fold in the shrimp and warm them through only briefly, as they are already cooked and would otherwise turn tough.
5
Turn the scrambled eggs out onto warmed plates straight away, scatter the snipped chives over them and serve with the dark rye bread and wedges of the lemon.