Description
Zart gekochte Eier ruhen in einer seidigen, goldgelben Senfsauce mit feiner Schärfe und dezenter Süße. Die cremige Konsistenz umhüllt jedes Ei, während Butter und Brühe harmonisch verschmelzen. Ein echter Klassiker.
Ingredients
Scale
- 1 teaspoon sugar
- 4 tablespoons medium-spicy mustard
- 1 pinch salt
- 7 eggs
- 2 tablespoons butter
- 4 tablespoons flour
- 300 ml milk
- 300 ml vegetable broth
- 1 ½ tablespoons wine vinegar
- 1 pinch pepper
- 120 ml cream
- 1 tablespoon chopped parsley
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the eggs for 4 to 5 minutes for soft-boiled eggs with a slightly runny yolk. Once the eggs are done, immediately transfer them to a bowl of ice water or rinse them under cold running water to stop the cooking process. Carefully peel the eggs and set them aside.
- In a separate medium saucepan, melt the butter over medium heat. Once the butter is fully melted and begins to foam, gradually add the flour while stirring constantly with a whisk or wooden spoon to form a smooth roux. Continue to stir and cook the roux until it takes on a light golden color, about 2-3 minutes, being careful not to let it brown too much.
- Gradually pour the hot milk and hot vegetable broth into the roux, whisking constantly to prevent lumps from forming. Continue to stir the mixture over medium heat until it thickens into a smooth sauce, which should take about 4 minutes. Lower the heat to prevent the sauce from boiling.
- Stir in the wine vinegar, sugar, and medium-spicy mustard into the sauce, mixing well to combine. Season the sauce to taste with a pinch of salt and pepper. Then, pour in the cream and stir gently to incorporate. Be careful not to let the sauce boil after adding the cream, as this can cause it to separate. Adjust the seasoning if necessary, ensuring the sauce is creamy, tangy, and flavorful.
- Slice the peeled eggs in half lengthwise and arrange them attractively on pre-warmed serving plates.
- Generously spoon the warm mustard sauce over the halved eggs, ensuring they are well covered. Sprinkle the chopped parsley evenly over the eggs and sauce for a fresh, colorful garnish.
- Serve the Eier in Senfsauce immediately while hot. This dish pairs wonderfully with fresh bread or boiled potatoes, which can be used to soak up the delicious sauce.
Notes
For best results, use high-quality, fresh eggs and a flavorful vegetable broth. Adjust the amount of mustard to your taste preference for a milder or stronger flavor. The sauce can be prepared in advance and gently reheated before serving, but add the cream just before serving to maintain a smooth consistency. Serve with crusty bread or boiled potatoes for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
