Scrambled eggs with prawns and smoked eel

Name: Scrambled eggs with prawns and smoked eel (Rührei mit Nordseekrabben und Räucheraal)
Cuisine: German
Ingredients: 8 eggs; 15 ml/1 tbsp snipped chives; 50 g/2 oz/4 tbsp butter, plus extra for spreading; 300 g/11 oz peeled North Sea prawns or Atlantic prawns (shrimp); 300 g/11 oz peeled North Sea prawns or Atlantic prawns (shrimp); 300 g/11 oz peeled North Sea prawns or Atlantic prawns (shrimp); 200 g/7 oz smoked eel fillets, cut into pieces; 4 thick slices sourdough bread or toast; salt and ground white pepper; salt and ground white pepper

Rührei mit Nordseekrabben und Räucheraal

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Fishermen swear by this dish because it’s so nutritious, and they prepare it on board ship. North Sea prawns are very special and have more flavour than those from the Atlantic. Fished from the Wadden Sea off the German coast, the prawns are cooked and peeled immediately on the fishing boats, ready for sale when they land. If you can’t find them use Atlantic prawns.

Ingredients

Europe
Germany
Fish course
Pescatarian

Ingredients

Method