ReceptnaptárKrabbenrührei auf Schwarzbrot (scrambled eggs with North Sea shrimp on dark bread)
Krabbenrührei is a favourite breakfast or late brunch along the North Sea coast, especially in Schleswig-Holstein and Lower Saxony. The sweet flavour of the shrimp goes beautifully with the buttery, creamy eggs, and the dark bread adds a pleasantly tangy counterpoint. It is quick to make, yet feels festive.
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Method
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- Beat the eggs with the cream, salt and pepper, but do not whisk them frothy.
- Rinse the shrimp, drain them and sprinkle them with lemon juice.
- Spread the bread thinly with butter and, if you like, toast it in a dry pan or toaster.
- Melt the butter in a pan, add the eggs and stir over low heat until soft, creamy curds form.
- When the eggs are almost set, fold in the shrimp and warm them for half a minute; do not cook them longer, or they turn tough.
- Pile the scrambled eggs onto the bread and sprinkle generously with chives.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stir the shrimp into the eggs only at the very end, because longer heating makes them rubbery.
- Use canned or frozen shrimp if fresh are not available, but drain them thoroughly so the eggs do not turn watery.
- Always cook eggs over low heat for a silky, large-curd result.
Frequently asked questions
Can the shrimp be replaced with another fish?
Yes, strips of smoked salmon or small cooked prawns work well, but the true northern flavour comes from the brown shrimp.
What is German dark bread?
A dense, slightly tangy rye bread such as Vollkornbrot or Schwarzbrot; it is available at good bakeries and in many shops.
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