Grandma's sour eggs

Ingredients for 2 servings:

• 100 g butter
• 3 tbsp flour
• n. B. water
• 2 bay leaves
• 6 grains of allspice
• n. B. sugar
• n. B. vinegar
• n. B. Salt
• 5 eggs

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

A simple and inexpensive recipe. Passed down through family tradition and still very popular.

Lightly brown the butter in a pan. Don’t let it burn, or the sauce will be too runny, but also not too light, or the sauce will lack its savory flavor. Once the butter is lightly browned, add the flour little by little, stirring constantly. Be careful not to let it burn and let it brown for a while. Then add the water a little at a time, stirring constantly to prevent lumps from forming in the sauce. The sauce will lighten slightly this way, but it should still be light brown. If the sauce becomes too light, you can simply repeat the first two steps in another pan and add the roux. Then add the bay leaves and allspice. Season to taste with plenty of spirit vinegar, sugar, and salt to create a nice sweet and sour sauce. The sauce can be a little spicy, as the eggs will absorb some of the sauce. Once the sauce is seasoned, crack the eggs into the sauce like fried eggs and let them set. Cover the pan, but don’t completely cover, otherwise the sauce will become more runny. Once the egg whites are firm, lift the eggs slightly or—if you prefer—turn them over once so the yolks harden a little. Serve with potatoes. This recipe is my grandmother’s; there are no exact quantities given; it’s best to just experiment and use more or less of the ingredients to suit your taste.