Eggs In Mustard Sauce Eier In Senfsauce Bavarian Recipes

EGGS IN MUSTARD SAUCE (GERMAN EIER IN SENFSOßE)

Steps:

• Boil the eggs in a pot of water on the stove for approximately 10 minutes until they are hard-boiled. If you don't have an egg piercer, make sure to increase the temperature slowly (especially if the eggs come out of the fridge). Otherwise, the eggs might burst open during the cooking process. Once the eggs are boiled, rinse them with cold water and peel them. Then set them aside.
• In a medium to large pot, heat the butter on the stove. Add the finely chopped onion and sauté until translucent. Now sprinkle the flour over the onions and mix everything together with a wooden spoon. Make sure to mix well so that there are no flour lumps.
• Little by little, add in the vegetable broth and milk while constantly mixing with a whisk to avoid lumps from forming. Whisk in mustard, salt, and sugar and bring everything to a simmer.
• Add in the peeled eggs and simmer the sauce for another minute. Then serve and enjoy. In Lisa's family, this meal is typically eaten with boiled potatoes. You could also serve it with mashed potatoes or rice.

EGGS IN MUSTARD SAUCE (EIER IN SENFSAUCE, BAVARIAN)

Steps:

• Fry the diced onion with the margarine, then add the flour, salt and the broth.
• Cook this for 15 minutes.
• Spice it with the mustard and some sugar.
• Put the shelled eggs on a deep plate and pour the hot mustard sauce over them.

EGGS IN GREEN SAUCE (EIER IN GRUNER SOSSE)

Steps:

• Mix mayonnaise, sour cream, and lemon juice.
• Add salt, pepper, and dill.
• Mince one of the eggs very fine.
• Mix into the mayonnaise mixture.
• Blend the chives and parsley into the mayonnaise; mix well.
• Cut hard boiled eggs in half.
• Cover with herb mixture.