in Germany

Eggs in mustard sauce

updated

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Ingredients for 4 servings:

  • 3 egg yolks
  • 8 eggs
  • 8 tbsp vegetable broth
  • 70 g butter, cold
  • 2 tbsp mustard, medium hot
  • 125 ml cream
  • 125 g double cream cheese
  • 1 bunch of chives
  • salt and pepper
  • Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a little more complex

Whip the cream until stiff. In a bowl over a pan of simmering water, whisk the egg yolks and vegetable stock vigorously until thickened. Whisk in the cold butter in small flakes. Vigorously stir in the stiffly whipped cream and mustard. Whisk in the cream cheese flakes. Season with salt, pepper, and sugar. Pierce the eggs, cover with boiling water, and cook for 8 minutes. Cool, peel, and add to the sauce. Garnish with finely chopped chives. Serve with mashed or boiled 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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