Eggs in Mustard Sauce
A classic German dish combining hearty eggs in a creamy mustard sauce with boiled potatoes – simple to prepare and full of flavor.
Published on: · Last updated:
Introduction
Boiled eggs might not sound revolutionary at first glance, but in German cuisine, they transform into a dish of surprising warmth and depth: Eggs in Mustard Sauce. This dish is a true piece of traditional German home cooking, gracing tables for generations and particularly popular in North and Central Germany. It tells stories of grandmothers who conjured nutritious meals from simple ingredients, and of a time when sustainability and regional enjoyment were a matter of course. Eggs in Mustard Sauce prove that true culinary delights often lie in simplicity. The gentle spiciness of the mustard, enveloped in a creamy sauce, meets the nutty sweetness of the potatoes and the tender eggs – a harmonious interplay that warms both heart and soul. It's not haute cuisine, but rather a culinary legacy that reminds us that the best meals are often those that bring us back home.
Ingredients
- 8 Stück Eggs
- 500 g Potatoes (waxy)
- 30 g Butter
- 30 g Wheat Flour
- 500 ml Vegetable Broth
- 3 EL Medium-Hot Mustard
- 1 EL Lemon Juice
- 1 Bund Fresh Parsley
- nach Geschmack Salt
- nach Geschmack Black Pepper
Instructions
- Place the eggs in a pot of boiling water and cook for 9-10 minutes until hard-boiled. Meanwhile, peel and quarter the potatoes and cook them in salted water until tender.
- After cooking, rinse the eggs under cold water, peel, and halve them. Drain the cooked potatoes and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes to create a light roux.
- Gradually whisk in the vegetable broth until a smooth sauce forms. Bring to a boil and then simmer for about 5 minutes, stirring occasionally, until the desired consistency is reached.
- Stir the mustard and lemon juice into the sauce. Season with salt and pepper to taste. The sauce should be creamy and flavorful.
- Carefully place the halved eggs into the mustard sauce and gently heat them through. Be careful not to crush the eggs.
- Chop the fresh parsley. Arrange the eggs in mustard sauce with the boiled potatoes on plates and sprinkle with the chopped parsley. Serve immediately.
Nutrition
Tips & Variations
- For a lactose-free version, use plant-based milk and lactose-free butter.
- Prepare the mustard sauce and potatoes a day in advance to save time.
- Be careful not to crush the eggs when adding them to the sauce.
- Serve eggs in mustard sauce classically with boiled potatoes and fresh parsley.
- Use medium-hot or hot mustard depending on your preferred level of spiciness.
Frequently Asked Questions
- Can I also refine the mustard sauce with fresh cream?
- Yes, you can add a splash of cream at the end of the cooking time to make the sauce even creamier. Just be sure not to let it boil once the cream is added.
- How long do Eggs in Mustard Sauce last in the refrigerator?
- Leftovers of Eggs in Mustard Sauce will keep in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave.
- What other side dishes go well with Eggs in Mustard Sauce?
- Besides boiled potatoes, mashed potatoes, rice, or a simple green salad are excellent accompaniments to Eggs in Mustard Sauce. A squeeze of lemon juice before serving completes the dish.
- Can I soft-boil the eggs instead?
- Classic Eggs in Mustard Sauce typically use hard-boiled eggs. However, if you prefer a softer yolk, you can shorten the cooking time accordingly, but be more careful when adding them to the sauce.