German

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Eggs Sweet-Sour (with mashed potatoes)

Ingredients:

  • 2 to 3 eggs per person
  • 1 big onion
  • (fatty) speck, ca. 10 slices
  • sugar beet molasses
  • vinegar
  • meal or sauce thickener/gravy thickener

Preparation:

Put half of a liter water into a pot, add 2 tablespoons with vinegar and 1 teaspoonful of salt and boild it. Smash the eggs (free egg form its eggshell) into the boiling liquid. Let it boil for 4 minutes. Seperate the eggs from the liquid, e.g. use a skimmer.
Dice the onion and the speck and sweat the in an extra (small) pot until they are translucent and a little bit brown.
Boil the previous used water (with vinegar) again. Thicken the boiling liquid with sauce thickener/gravy thickener or use meal-in-water (take a cup and fill half of it with water add 2 tablespoonsful of meal and use a agitator/beater and merge the two matters). Now, add 1 or 2 tablespoonsful of sugar beet molasses into the thickened boiling vinegar-water and agitate it. (It should become a light brown liquid.) Put the eggs back in there and agitate slowly and carefully.
Try it. It should taste sweet and sour. You can use vinegar to make it sour or sugar beet molasses to make it sweet. You may also want to add salt, white pepper and paprika to spice it up a little bit. Add the speck and onions now and try it again.

Serve with mashed potatoes.