Eggs in mustard sauce
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3 months ago
@elisakocht
This recipe is automatically translated for you.
Mustard eggs are one of my absolute favorite dishes and always bring back wonderful childhood memories. Even as a child, I was thrilled when my mother prepared this classic recipe. Originally a popular East German dish, it has long since found its place throughout Germany.
I used to put so much sauce on my plate that the eggs were barely visible - hence the name "lost eggs". Every family certainly has its own version of this classic, and today I would like to introduce you to my personal favorite.
Mustard eggs are not only quick and easy to prepare, but also perfect for an uncomplicated lunch or dinner. In this post, I'll show you step by step how to make this delicious dish yourself - including a few tips to make it even better.
Information
Ingredients
- Eggs
6
- Shallot
1
- Butter
2 teaspoons
- All-Purpose Flour
2 tablespoons
- Milk
1 cup
- Mustard
2 tablespoons
- Vegetable Broth
1 cup
- Salt
- Black Pepper
Instructions
1. Prepare and sauté the shallot
Melt 2 tbsp butter in a saucepan.
Cut the shallot into fine cubes.
Sauté the shallots in the butter until they are translucent.
2. Make a roux
Add 2 tbsp flour to the pot with the butter and shallots.
Quickly stir the flour with a whisk until a smooth mass forms.
3. Stir in liquid
Slowly pour in the vegetable broth and milk while stirring constantly.
Make sure not to add all the liquids at once.
Add more broth or milk if necessary if the sauce becomes too thick.
4. Mustard and Seasoning
Stir in 2 tbsp medium-hot mustard.
Season the sauce with salt and pepper and taste in between to adjust the amount of mustard.
5. Finish
Stir everything well until the sauce has a smooth, creamy consistency.