Mustard – Sweet and Sour Eggs

Put 1 l of lukewarm water in a saucepan, stir in 5 tablespoons of sugar and about 1 tablespoon of salt and season everything so that the taste levels off between sweet and salty (rather sweet). Then add the heaped 8 tablespoons of mustard and stir well. Now the sauce should taste sweet and sour.

Heat a pan and let the margarine melt in it. Stir the flour carefully and evenly into the hot margarine. (Sprinkle evenly and stir so that it doesn't clump). When the flour (roux) has turned golden yellow, add it to the mustard sauce, stirring vigorously and constantly, until a creamy mustard sauce is obtained. Let the whole thing simmer for about 10 minutes, then beat in the eggs and stir gently (don't stir too vigorously, you don't want egg puree). When all the eggs are in, cook for 10 minutes over low to medium heat. Turn off the stove and add about ¾ the amount of fresh, finely chopped parsley.

The food should rest for about 2 hours, then reheat and serve. Before serving, cook fresh potatoes and serve on the plate. (Floury potatoes are particularly good for this.) Before serving, sprinkle the remaining parsley evenly over the plates. Bon Appetit ! Tip: Everything tastes best when the food is cooked the day before, then the eggs are particularly good.