in Germany

Eggs in mustard sauce

updated

Spread the love

Ingredients for 4 servings:

  • 40 g butter
  • 40 g flour
  • 1 onion(s)
  • 500 ml milk
  • 500 ml meat broth
  • 2 egg yolks
  • 6 eggs
  • 3 tbsp mustard
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

made quickly

Melt the butter. Sauté the onions in it, then add the flour until nicely browned. Deglaze with the meat broth and milk and bring to a boil briefly. Combine the mustard (I always use a mix of hot and medium mustard) with the egg yolks and stir in, bring back to a boil briefly, and add a pinch of nutmeg. Boil the eggs, halve them, and add them to the sauce. Heat gently; do not boil. This goes well with boiled potatoes and a salad, although my kids prefer it with pasta.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Koelkast's pancakes

Salad dressing with olive oil