Hard Boiled Eggs With Mustard Sauce Recipes

CLASSIC SCOTCH EGGS WITH CREAMY MUSTARD SAUCE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Place a rack in a shallow baking pan.
• On a sheet of waxed paper, divide the sausage into 6 equal portions; wrap 1 portion around each egg.
• In a bowl, whisk the egg with the mustard and water.
• Roll each wrapped egg in the breadcrumbs.
• Then, dip the wrapped eggs in the beaten egg mixture. Roll in the breadcrumbs again, and place on the prepared baking pan. Bake in the preheated oven for about 35 minutes or until browned, turning once during baking.
• Cut into halves lengthwise; serve hot with the creamy mustard sauce.
• Gather the ingredients.
• In a small saucepan over medium-low heat, melt the butter.
• Whisk in the flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.
• Add the salt and pepper, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened, adding more half-and-half until the desired consistency is reached.
• Add the mustard and parsley and whisk until combined.
• Serve with the Scotch eggs and enjoy.

HARD-COOKED EGG WITH MUSTARD

Steps:

• Dollop mustard on egg halves and top with parsley.

SCOTCH EGGS WITH MUSTARD SAUCE

Steps:

• To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
• Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
• Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

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.

HARD BOILED EGGS WITH MUSTARD SAUCE

Steps:

• Peel the hard boiled eggs and cut them lengthwise in four.
• In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
• Add the pieces of the eggs and sprinkle with salt and pepper.