Æg og rejer
Egg and shrimp sandwich
Æg og rejer: Danish egg and shrimp smørrebrød with mayonnaise, lemon and dill
On Danish lunch boards from Skagen to Copenhagen, sliced egg buried under a heap of small, sweet North Sea shrimp is the first fish smørrebrød people reach for. It is built on buttered rye or white bread, finished with a ribbon of mayonnaise, a lemon twist and dill. The best are made with cold-water shrimp peeled by hand, so the dish is eaten in spring and early summer when the catch is good. A common mistake is overcooking the eggs until the yolk turns grey-green. Chef's tip: drain the shrimp well on kitchen paper so the bread stays crisp.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 eggs
- 4 slices rye bread or white bread
- ⅔ oz soft butter
- 10 ½ oz cooked peeled cold-water shrimpthawed if frozen
- 4 tbsp mayonnaise
- 1 lemoncut into thin slices
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Method
0/4 doneStep 1: Lower 4 eggs into boiling water and cook for 9 minutes, then cool in cold water for 5 minutes, peel and slice.
10 minStep 2: Spread 4 slices rye bread or white bread with ⅔ oz soft butter, lay a 4 butter lettuce leaves leaf on each and cover with overlapping egg slices.
2 minStep 3: Drain 10 ½ oz cooked peeled cold-water shrimp on kitchen paper; they should smell fresh and sweet, never of ammonia. Pile them high on the egg.
2 minStep 4: Pipe a line of 4 tbsp mayonnaise along the top, add a twisted slice of 1 lemon and a sprig of 4 dill sprigs. Serve at once.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does æg og rejer take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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