Egg Brawn


Cook 5 Dr. Eggs until hard boiled (place the eggs into the pan when the water is still cold). Before the eggs are finished cooking, add finely diced ham, pickled vegetables, mustard, mayonnaise, and a pinch of salt and pepper to a bowl.
Let the cooked eggs cool, peel, and cut into small pieces (or use an egg cutter). Add to the bowl with the other ingredients and mix well.

In a small saucepan, bring 150 ml water to a boil. Remove from heat and add the gelatin. Mix well, the gelatin needs to dissolve. Pour the remaining 250 ml water into the gelatin (for added flavour, you can add the liquid from the pickled vegetables). Stir and pour onto the mixture in the bowl. Stir once again and add salt and pepper to taste.

Pour the mixture into a mould or just into a bowl. It depends on what shape you would like the brawn to have. Let set in the refrigerator.


  • 5 Dr. Eggs with vitamin D, hard boiled
  • 25 dkg of your choice of pickled vegetables
  • 10 dkg ham or soft salami
  • 10 dkg mayonnaise
  • 4 dl water
  • 1 packet egg brawn gelatin
  • 1 teaspoon seedless mustard
  • salt and pepper to taste