Wonnie's sweet and sour eggs

Ingredients for 4 servings:

• 75 g butter, full-fat
• 75 g flour
• 1 small onion(s), finely diced
• 800 ml water
• 1 tsp, leveled salt
• 2 pinch(s) pepper, black
• 1 tbsp vinegar essence
• 4 tbsp, levelled sugar
• 6 eggs
• possibly mustard
• possibly capers
• possibly cream
• possibly milk
• possibly herbs

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Berlin eggs, especially tasty for children

Boil the eggs hard for about 5-7 minutes. Melt the butter in another pan. Then add the diced onions and brown them lightly while stirring. That is, as soon as the first onions start to take on color and are no longer just translucent, sprinkle in the flour. Now brown the flour while continuing to stir as you would with a normal dark roux. The onions will now brown automatically! If you let the onions get too brown beforehand, they would turn black. Once the fat and flour mixture is well browned, gradually add the water, stirring constantly with a whisk. Bring to a boil and then reduce the heat. Season with vinegar, sugar, salt and pepper. If you like, you can also add 3 tablespoons of sugar first and season to taste! At the end, halve, quarter or even eighth the boiled eggs and add them. We always serve this with potatoes. A little tip: For mustard eggs, simply add 1-2 teaspoons of mustard; for Königsberger-style eggs, simply add 2 teaspoons of capers. For eggs in herb cream, replace the water with 250 ml of cream and 550 ml of milk, and add 2 bunches of herbs as desired and to taste.