Peel the eel, debone, cut finely. You can also have it done by the dealer.
Beat the eggs with a sip of water, they should froth a little. Season with salt and pepper.
Let the margarine get hot in a pan and add the egg mixture. Just move it back and forth very carefully with a wooden spoon. The scrambled eggs must not be beaten, but must be flaky. Before it is completely firm, spread the eel on top, leave the pan on the heat for a short time, then add plenty of dill and chives.
There is also a green salad and white bread or fried potatoes.
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