Description
Zart gekochte Eier ruhen in cremig-glänzender Senfsauce mit feiner Schärfe, milder Süße und buttriger Note. Goldgelbe Eigelbe treffen auf samtige, aromatische Sauce – ein harmonisches, herzhaftes Geschmackserlebnis.
Ingredients
Scale
- 1 teaspoon sugar
- 4 tablespoons medium-hot 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
- Fill a medium saucepan with enough water to cover the eggs. Bring the water to a boil over medium-high heat. Carefully add the eggs to the boiling water using a spoon. Reduce the heat to a gentle boil and cook the eggs for about four to five minutes to achieve soft-boiled eggs with slightly runny yolks.
- Once the eggs are cooked, immediately transfer them to a bowl of cold water to stop the cooking process. Let them cool for a few minutes, then gently crack the shells and peel the eggs. Set the peeled eggs aside for later use.
- In a separate medium saucepan, melt the butter over medium heat until it begins to foam. Sprinkle in the flour while constantly stirring with a whisk or wooden spoon to form a smooth roux. Continue stirring and cook the mixture for about 2-3 minutes until it turns a light golden color, being careful not to let it brown too much.
- Gradually pour in the hot milk and hot vegetable broth while whisking continuously to avoid lumps. Continue to stir until the mixture becomes smooth and begins to thicken. Reduce the heat to low and allow the sauce to simmer gently for about four minutes, stirring occasionally to prevent sticking.
- After the sauce has simmered, season it by adding the wine vinegar, sugar, medium-hot mustard, a pinch of salt, and a pinch of pepper. Stir well until all ingredients are fully incorporated. Taste and adjust the seasoning as needed.
- Add the cream to the sauce, stirring gently to blend it in. Be careful not to let the sauce boil after adding the cream, as this may cause it to separate.
- Slice the peeled eggs in half lengthwise. Warm serving plates slightly, then arrange the egg halves attractively on the plates.
- Pour the hot mustard sauce generously over the eggs, ensuring each piece is covered. Sprinkle the chopped parsley over the top for a fresh and colorful finish.
- Serve the Eier in Senfsauce immediately while hot. This dish pairs perfectly with fresh bread or boiled potatoes as a side.
Notes
To save time, you can prepare the eggs and sauce simultaneously using separate pots. If you prefer firmer yolks, increase the egg boiling time by a minute or two. Use high-quality mustard for the best flavor, and adjust the intensity by varying the amount used. This dish is also delicious with a sprinkle of freshly ground black pepper and can be made vegetarian by ensuring the vegetable broth contains no animal products.
- 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
