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Sour eggs with capers

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Ingredients for 3 servings:

  • 5 eggs
  • 4 tbsp butter
  • 3 tbsp flour
  • 500 ml water
  • ½ lemon(s), juice
  • 1 tbsp vinegar
  • 1 ½ tbsp sugar
  • 1 pinch of salt
  • 15 capers
  • 1 tbsp, heaped mustard, medium hot

Instructions

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

Make a roux from the butter and flour. Whisk in the water and bring to a boil while stirring. Add all the remaining ingredients except the eggs, let it cook for a few minutes, and season the sauce well. Carefully crack in the eggs, stirring briefly and gently with a spoon; the yolks must remain intact. Bring back to a boil and poach the eggs until the whites have set. Serve with parsley potatoes.

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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.

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