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Mustard eggs

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Ingredients for 2 servings:

  • 4 eggs
  • 300 ml milk
  • 1 tbsp mustard, hot
  • 1 tbsp white wine vinegar
  • 30 g butter
  • 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

that’s how my mom always cooked

Boil the eggs for 6-7 minutes until hard-boiled. Make a roux from the butter and flour, stir in the milk, and bring to a boil. Add the mustard and season with vinegar. The vinegar adds a spiciness to the sauce. Now add the peeled eggs. We like to eat the mustard eggs with 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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