Sweet and sour burner sauce with plump egg

Ingredients for 4 servings:

• 2 tbsp butter suitable for cooking and baking
• 4 tbsp sugar
• 3 tbsp flour
• 4 dashes vinegar
• 400 ml water, possibly more
• 3 pinches of salt
• 4 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

served with fish fingers and mashed potatoes

First, melt the butter in a saucepan. Then add about 3 tablespoons of flour and mix well. It should become crumbly. If the mixture is still too mushy, add more flour. When the consistency is perfect, stir the roux until it browns. It’s fine to let it set; be careful, it burns easily. When it’s dark, pour in the water, stirring well while you do so. It may smell a bit burnt, which is why this sauce is also called burner sauce. Now add a few drops of vinegar, 3-4 tablespoons of sugar, and 3 pinches of salt. Bring the sauce to a boil. If the sauce is still too thick, dilute with water and, if necessary, season again with sugar and vinegar until you get a sweet and sour taste. We always add 4 eggs at the end. This isn’t necessary; it’s a matter of taste. To do this, lightly tap the eggshell on the side of the pan and drop the whole egg, without the shell, into the sauce; don’t mix the egg with the sauce. Continue to simmer the sauce. Occasionally, gently run a fork along the bottom of the pan to prevent the egg from sticking. After a short time, about 5 minutes, the eggs are done. You can also cook them longer, but the yolk will be hard. If you don’t have enough sauce, add water and thicken the sauce with cornstarch, for example. This goes well with fish fingers and mashed potatoes. Super easy and delicious for kids.