Poached Eggs – sweet and sour eggs according to an old recipe

Ingredients for 4 servings:

• 1 ½ liters of water
• 1 onion(s)
• 6 allspice berries
• 3 bay leaves
• 4 tbsp, heaped flour
• 125 g butter
• Salt
• Vinegar
• Sugar
• 7 eggs

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel and halve the onion. Fill a large pot with water and add a little salt, the prepared onion, the bay leaves, and the allspice berries. Let everything simmer for about 15 minutes. Meanwhile, toast the flour in a saucepan until light to medium brown. Be careful, the flour burns easily. Remove the onion, bay leaves, and allspice berries from the cooked stock. Mix the browned flour with two tablespoons of stock and stir everything through a sieve into the large stockpot until it forms a sauce. Season with a little salt, vinegar, and sugar. Melt the butter in a saucepan and then add it to the sauce. Season again with sugar, salt, and vinegar. If the sauce is too runny, add a little more brown sugar thickener. Carefully crack the eggs into the pot and stir so they don’t stick to the bottom. Poach until the egg whites are firm. We always serve this with potatoes.