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Eggs – cucumbers – sour cream sauce

updated

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Ingredients for 4 servings:

  • 2 eggs
  • 1 large onion(s)
  • 2 cucumber(s) , (pickles)
  • 300 g sour cream
  • 100 ml cream
  • salt and pepper
  • 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal for fondue and raclette

Boil the eggs for 10 minutes. Meanwhile, whisk the sour cream and cream until smooth. Finely dice the onion and pickles and mix in. Season with salt and pepper. Dice the eggs, chop the parsley, and mix in. Let it sit in the refrigerator for about 1 hour, then season again with salt and pepper. The sauce should have a thick consistency. If it’s still too runny after an hour, simply add more sour cream.

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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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