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Gluten-free mustard eggs

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Ingredients for 3 servings:

  • 6 eggs
  • 400 ml milk, lactose-free if required
  • 1 tsp, heaped vegetable broth, instant
  • 2 tbsp, heaped mustard, sweet
  • 4 tbsp, heaped mustard, medium hot
  • 1 tbsp, heaped cornstarch
  • 3 tbsp water
  • n. B. Chives, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Boil the eggs for about 5 minutes, then rinse and peel. Combine the milk and broth in a saucepan and heat. Add the sweet and medium-hot mustard to taste. We found the 1:2 ratio worked best. We like the sweet flavor to dominate. If you prefer it spicier, use more of the medium-hot mustard. Once everything is boiling, combine the cornstarch and cold water in a separate bowl. Then add this mixture to the sauce, depending on the desired consistency. If desired, sprinkle some fresh chives over the sauce. Pour the sauce over the eggs and serve. Serve with boiled potatoes and vegetables.

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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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