Do you have adventurous taste buds? This may excite them: Medium Boiled Eggs in Mustard Sauce. This recipe is an adaptation of a recipe my Oma (Grandmother) and Mother used to make.
What you'll need:
- 4 eggs
- water (3 and 1/2 cups)
- dijon mustard (1 tbs)
- dill (1 tsp)
- flour (1 tbs)
- butter (2 tbs)
- heavy whipping cream (1/2 cup)
- salt & pepper (to taste)
What you do:
- Bring 3 cups of water to a rolling boil
- While the water is heating, melt butter in saucepan.
- Add flour to the melted butter and stir vigorously and continuously until smooth and bubbly (must bring to a boil to get rid of flour taste)
- Add 1/2 cup of cold water (water must be cold to help dissolve the flour)
- Sprinkle in your dill, salt, and pepper.
- When water begins to boil, gently place your 4 eggs in the pot.
- Let eggs boil for 4-6 minutes for soft boiled, 6-9 minutes for medium-hard boiled.
- Add heavy whipping cream to your mustard sauce, stir and cook on low.
- Once eggs are finished boiling, remove from pot and place in ice cold water (this "shocks" them so that peeling the eggs is much easier and less messy.)
- Peel your eggs, rinse with warm water to remove any excess pieces of shell.
- Pour sauce over eggs...serve with a slice of buttered toast.
- Voila, yummy and healthy lunch, German style.