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Eggs in mustard sauce

Ingredients: (for 4 dishes)

  • 40g butter or Oil
  • 40g meal (2-4 table spoons full of meal)
  • 1 onion (sliced into tiny pieces)
  • 500 ml milk
  • 500 ml bouillon
  • 2 egg yolk
  • 6-8 eggs
  • Mustard (Amount is a matter of taste, 2-4 table spoons full of mustard)
  • 1 pinch of grated nutmeg
  • Spicery (salt, white pepper, paprika, maybe lemon juice)

Preparation:

Hard boil the eggs, quench them, peel them and put them aside (for later). You may want to cut the eggs into halves (that's optional).
Heat the butter or oil in a jar/pan
Mix the 2 egg yolk with the mustard, e.g. use an egg whisk
Fry the onion pieces in there, add the meal and stir vigorously until it gets a nice yellow color (use an egg whisk)
Carefully add the bouillon and the milk and continue stirring vigorously while adding the liquids
Let it boil up and add the mixed egg yolk+mustard while stirring vigorously again
Add the pinch of grated nutmeg
Try it and spice it up (if required)
Put the eggs into the sauce and do not boil it up. Just keep it warm, but no boiling!

Serve with boiled potatoes or noodles and maybe a salad.