Sweet and sour eggs or mustard eggs grandma's way

Ingredients for 4 servings:

• 8 eggs
• 125 g margarine
• 3 tbsp, heaped flour
• 900 ml water
• 250 ml cucumber water
• 4 tsp mustard
• 3 tsp sugar
• 3 gherkins
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, without bacon

This recipe is from my grandmother. First, I make a roux of margarine and flour in a pot. As soon as it’s simmering, don’t forget to stir. I prepare the liquid for topping. This consists of water, cucumber juice (250 ml is roughly the amount in a jar with a total weight of 530 g, 280 g drained weight), sugar, mustard, salt, and pepper. Mix everything together. This makes about 1.2 liters of base liquid. As soon as the roux has turned a nice brown color, remove the pot from the heat briefly and add the liquid, stirring constantly. Then bring back to a boil, stirring frequently. The sauce will gradually thicken. Now add the diced gherkins and let it warm through. Season the sauce to your liking. If desired, add sugar, mustard, or a little more cucumber juice until the desired flavor is achieved. I like to refine the sauce with Indian mustard seeds. Boil the eggs for 8 minutes, peel them and add them to the sauce.