in Recipes

Eggs in dill sauce

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Ingredients for 4 servings:

  • 8 eggs, hard boiled
  • ¾ liter of milk
  • 150 g cream
  • 2 tbsp cornstarch (Mondamin)
  • 1 bunch of fresh dill, alternatively 1 pack of frozen dill (25 g)
  • 3 tbsp vinegar, to taste
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash fresh dill, spin dry, and finely chop. Bring the milk to a boil in a saucepan with a little salt. Meanwhile, dissolve the Mondamin in the cream. Then add this to the boiling milk. Stir in enough Mondamin to make a creamy sauce. If the sauce becomes too thick, add a little more cream. Stir in the finely chopped dill. Remove the sauce from the heat and season with 2-3 tablespoons of vinegar. Finally, add the hard-boiled, peeled eggs to the sauce and serve. A quick tip: Do not let the sauce boil again after adding the vinegar, as otherwise it will curdle. The sauce should have a slightly sour taste. Boiled potatoes are best served with it. Enjoy.

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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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