Senfeier Recipes

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EGGS IN MUSTARD SAUCE (GERMAN EIER IN SENFSOßE)



Eggs in Mustard Sauce (German Eier in Senfsoße) image

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

6 eggs
1 yellow onion (finely chopped)
2 tablespoons butter
3 tablespoons flour
1 cup vegetable broth
1 cup milk
1 1/2 tablespoons dijon mustard
a pinch of sugar
salt to taste

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

SENFEIER



Senfeier image

Apparently, this is German comfort food. This is one variation, adapted by my good friend Sam, http://copperbadge.livejournal.com

Provided by DrGaellon

Categories     < 15 Mins

Time 10m

Yield 4 poached eggs, 2-4 serving(s)

Number Of Ingredients 8

4 tablespoons butter (1/2 stick) or 4 tablespoons margarine (1/2 stick)
1/4 cup flour
2 cups water or 2 cups stock
1/4 cup prepared brown mustard
1 teaspoon salt
1 teaspoon sugar
2 -4 tablespoons vinegar, to taste
4 eggs

Steps:

  • Melt the butter in a small saucepan. Add the flour and whisk until absorbed and pasty taste has cooked out, about 3 minutes.
  • Add liquid, mustard, salt, sugar and vinegar and whisk until smooth. Bring to a boil and cook until thick, about 3 minutes.
  • Reduce heat to a simmer and add eggs, one at a time. Poach gently until eggs are soft-set, 3-4 minutes. Serve over boiled potatoes (or, if you're Sam, over toast).

Nutrition Facts : Calories 574.5, Fat 42.1, SaturatedFat 23.3, Cholesterol 518.2, Sodium 1586.5, Carbohydrate 26.2, Fiber 0.4, Sugar 2.9, Protein 22.4

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