Scrambled eggs with Dutch shrimps

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Friday fishing day! A new  Fishy Friday  from Bart van Olphen, fish expert of the YouTube channel  Barts Fish Tales . Today he makes a nice breakfast or lunch dish: scrambled eggs with Dutch shrimps.

For 2 people:

  • 4 eggs
  • 1 tablespoon of milk
  • Butter
  • 300 grams of Dutch shrimps (peeled if desired)
  • 1 teaspoon chives, finely chopped
  • Pepper and salt
  • Bread

Peel the shrimp: gently press the head into the tail, twist the tail. Remove the empty shell. On the other hand, press the head and spin. Remove the other empty shell.

Tip:  peeled shrimp are also available in the supermarket or at the fishmonger, but they have often been peeled a while ago and additions have often been made to keep the shrimp ‘fresh’. You can taste the difference!

Open the eggs in a bowl. Add the milk and season with some salt and pepper. Use a fork to mix the eggs for a few seconds.

Heat butter in a frying pan and when it has melted add the eggs. Stir continuously, with a wooden spoon, but stir slowly.

When the eggs are almost done, add the shrimp. The shrimp are pre-cooked, so they only need to be warmed up. Keep stirring as you add the chives. When the egg is ready, serve with toast.

Source: Culy by
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