For the Dämmerschoppen crackers, peel the skin from the cracker, cut in half lengthwise and make a crosswise incision in the curved side.
Fry in a small pan in hot oil on both sides (depending on the desired browning), before the end of the cooking time beat the egg into the middle of the two cracker halves.
When the egg white has set, sprinkle everything with parsley and serve with mustard and horseradish.
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