Micah Stanley
Potatoes and bacon, strawberries and cream, beer and schnapps. When we North Germans have found the perfect combination of two ingredients, we like to stay true to it. You eat what you know. This also means that North German recipes are not particularly sophisticated.
A simple recipe for scrambled eggs
This dish also consists of just two ingredients: Fresh eggs and freshly caught North Sea shrimp. Real Northern Lights shine a little brighter with this tasty two-part meal. But as is so often the case, the devil is in the details, because how do you actually get the perfect scrambled egg? Get to the perfect scrambled egg in four steps – we’ll show you how!
Whip and stir
For perfect scrambled eggs, you should always use fresh eggs. Whip them up and pour the contents into a bowl. For a particularly creamy scrambled egg, you can add one to two tablespoons of milk, yogurt, or mineral water. Beat the eggs until a layer of foam forms on the surface.
Preheat pan
Put a little butter in a coated pan and preheat it on low heat. The perfect scrambled egg works at around 70 – 80 °C, if the heat is too high, the eggs will dry out. Once the butter is completely melted, carefully pour the beaten eggs into the pan.
Push, don’t move
Even if it means scrambled eggs, it’s now time to push. The secret of a creamy scrambled egg lies in the correct technique of distributing it in the hot pan. Too many stirring movements make the scrambled eggs crumbly. Keep pushing the scrambled eggs from the edge of the pan to the hot center. If the scrambled egg is completely set but still a little creamy, it is ready and can be served. Sprinkle with coarse sea salt, pepper and, if you like, a few fresh herbs – chives or parsley are best.
Add crabs
For the shrimp, melt the butter in another pan and heat the North Sea shrimp. Add salt, pepper, and a squeeze of lemon juice, and then serve with the scrambled eggs.
