Medium Boiled Eggs in Mustard Sauce

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:
  1. Bring 3 cups of water to a rolling boil
  2. While the water is heating, melt butter in saucepan.
  3. 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)
  4. Add 1/2 cup of cold water (water must be cold to help dissolve the flour)
  5. Sprinkle in your dill, salt, and pepper.
  6. When water begins to boil, gently place your 4 eggs in the pot.
  7. Let eggs boil for 4-6 minutes for soft boiled, 6-9 minutes for medium-hard boiled.
  8. Add heavy whipping cream to your mustard sauce, stir and cook on low.
  9. 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.)
  10. Peel your eggs, rinse with warm water to remove any excess pieces of shell.
  11. Pour sauce over eggs...serve with a slice of buttered toast.
  12. Voila, yummy and healthy lunch, German style.

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