Eggs in Mustard Sauce Recipe

Ingredients

• 50 g butter or margarine
• 3-4 tbsp flour
• approx. 500 ml vegetable or meat broth
• 100 ml milk or heavy cream
• 3-4 tbsp mustard
• Lemon juice
• 1 bay leaf
• Salt & pepper
• Herbs
• Eggs

Preparation

1. For the mustard eggs, the eggs are prepared first. If you have an egg cooker, measure the necessary amount of water and pre-boil the eggs. For the traditional way, simply add the eggs to boiling water in a pot and drain them after the cooking time.

2. Meanwhile the sauce is prepared, which is based on a roux. To do this, melt the butter or margarine in a sufficiently large pot over low heat. Then remove the pot from the heat and add the flour. Now it’s time to stir vigorously so that no lumps form. A whisk is best for this stirring action. Use it to thoroughly mix the flour-and-fat mixture until it binds well.

3. Now add the vegetable or meat stock that has already been prepared. However, the liquid should be added little by little—continue to stir vigorously until a nice, homogeneous mixture forms. Finally, for flavor and creaminess you can also add a splash of milk or cream. The pot can now be returned to the stove to bring the sauce to a boil. Finally, season the sauce with the mustard, possibly some salt and pepper, a pinch of nutmeg and maybe a squeeze of lemon juice. Depending on preference, a bay leaf can also be added, which can simmer gently for a few minutes. Stir the sauce from time to time so the mixture does not stick to the bottom of the pot.

4. Once the eggs are cooked, they may be "shocked" and then peeled. The bay leaf is fished out of the sauce at the end of the cooking time, while the eggs are added.

5. Traditionally, boiled potatoes go with mustard eggs, but jacket potatoes or mashed potatoes also make a pleasant variation. A crisp green salad also provides some freshness alongside the creamy dish. For a bit of pep, simply sprinkle a few fresh herbs—chives and parsley work particularly well—over the dish.