German Baked Eggs A La Conifer House 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.

GERMAN BAKED EGGS A LA CONIFER HOUSE

Steps:

• Beat eggs.
• Mix in remaining ingredients.
• Bake (in ramekins or a casserole) at 350 for about 40-50 minutes.
• Test by inserting a knife; it will come out clean when done.

GERMAN EASTER EGGS (OSTEREIER)

Steps:

• When hardboiled colored eggs are completely cool and dry, rub them with bacon fat or a little vegetable oil, to produce a nice shine.
• Arrange them in an attractive basket or platter lined with green Easter "grass".
• Keep eggs cool until it's time for the Easter Egg Hunt.

GERMAN PANCAKES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
• In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.