in Germany

Eggs in mustard sauce

updated

Spread the love

Ingredients for 4 servings:

  • 800 g potatoes
  • 8 eggs
  • 600 ml milk
  • 1 cup mustard
  • Salt
  • Caraway seeds
  • 3 tbsp sauce thickener or flour (approximate amount)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

or lost eggs

Peel the potatoes and boil them in salted water with caraway seeds (if desired) for 20-25 minutes. Bring the milk to a boil and stir in the mustard; you can use medium-hot or hot mustard, depending on your taste. To make the sauce creamy, add a little sauce thickener or flour mixed with a little cold water to thicken it. Then bring the sauce back to a boil, stirring frequently, or it will burn. Season with salt. Hard-boil the eggs, peel them, halve them, and serve them in the sauce with the potatoes. Alternatively, you can carefully drop the raw eggs into the boiling sauce one at a time and poach them for a few minutes until soft-boiled.

Facebook Comments

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.

Original American Buttermilk Donuts

Pizza – pancakes with ajvar