EGGS IN MUSTARD SAUCE (GERMAN EIER IN SENFSOßE)
Eggs in Mustard Sauce is a classic German dish. Typically served with boiled potatoes, the hard-boiled eggs in a thick and savory mustard sauce tie the whole dish together! It's a perfect choice for a simple but filling meal.
Provided by Recipes From Europe
Categories Dinner
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 g, Calories 304 kcal, Carbohydrate 15 g, Protein 17 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 399 mg, Sodium 747 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g
HARD-BOILED EGGS WITH MUSTARD SAUCE
Provided by Jacques Pepin
Categories breakfast, easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
- Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
- Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 0 grams, TransFat 0 grams
MUSTARD PICKLED EGGS
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Provided by Mercy
Categories Brunch
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
MUSTARD PICKLED EGGS
These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
Provided by J. Murphy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT25m
Yield 6
Number Of Ingredients 7
Steps:
- Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g
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