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Egg in warm chive sauce

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Ingredients for 2 servings:

  • 4 eggs
  • 3 tsp flour (wheat flour)
  • 3 tbsp oil or butter
  • 250 g low-fat yogurt
  • 100 ml milk
  • 1 bunch of chives
  • salt and pepper
  • Caraway seeds

Instructions

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

Whisk together the yogurt and milk. Gently brown the flour in the fat over high heat, remove the saucepan from the heat, and deglaze with the yogurt and milk. Bring to a boil, stirring constantly. Add the caraway seeds, salt, and pepper, and simmer for at least 20 minutes. Hard-boil and peel the eggs, strain two egg yolks into the sauce, finely chop the egg whites and the other two eggs, and add them to the sauce. Let the sauce stand without heat. Finely chop the chives, carefully stir them in, and season the sauce again if desired. Goes well with 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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