Alma Bax 
If you’ve never tasted mustard-soaked eggs, you’re in for a pleasant surprise: the sauce is salty and tangy, and the eggs are creamy and well-seasoned. In fact, the combination of sour and salty flavors is so good, it calls to mind another favorite flavor combination: savory and sweet.
A popular way to serve eggs in Germany is to serve them with mustard sauce, which is basically a clear yellow sauce with mustard seeds. It’s a popular dish in Germany, although it doesn’t seem to be as popular in other countries. We don’t know why it’s this way, but there’s no doubt that mustard sauce is a must when eating eggs. It’s not a fancy sauce, but it adds a great flavor to the egg dish.
After spending so many years in Germany, I can tell many stories about the food I like best there. Some of my favorites are the German pancakes (Rührei) with pork or ham, the delicious sauerkraut with sausage, and of course, the German eggs in mustard sauce (Eier in Senfsoße).
These Delectable German Eggs with Mustard Sauce Are A Hit Every Time!
Are you looking for a delectable recipe for German eggs in mustard sauce? This is a post for you!
This traditional German meal is very simple to prepare, complete with a rich and creamy mustard sauce and hard-boiled eggs.
These mustard eggs, known as Eier in Senfsoße or Senfsauce in German, go nicely with boiled potatoes or even rice, and are a quick and easy meal to prepare on a chilly day!
We eat German eggs with potatoes in a mustard sauce!
This is one of our favorite dishes for a variety of reasons. It’s easy to prepare, making it a stress-free lunch or supper choice.
It also doesn’t include any meat, making it an excellent choice for vegetarians.
This dish is also one of our favorites: Growing up in Germany, Lisa ate a lot of eggs with mustard sauce. It was a traditional supper with the family!
Eggs in a mustard sauce with a sprinkling of parsley!
We like eggs with cooked potatoes in a mustard sauce. However, if you want, you may serve it with mashed potatoes or even rice.
If you’re looking for more German recipes, go here. Try our German potato pancakes, salads, onion pies, and traditional German cake dishes!
Thick, meaty, and simple to prepare eggs in mustard sauce!
It’s a simple dinner, but there are a few details to pay attention to:
- Make careful to gently bring the eggs to a boil, particularly if they’ve been sitting in the fridge. Otherwise, they’ll combust in the pot.
- To avoid large onion chunks in the sauce later, finely chop the onion.
- It’s easier to make the sauce using real butter.
- The yellow mustard often found in North America is a little milder than the traditional “medium-spicy mustard” used in this dish in Germany. That’s why this recipe calls for Dijon mustard.
This basic recipe should be easy to follow if you follow the step-by-step directions. If you have any questions, please don’t hesitate to contact us! Enjoy our recipe for Eggs with Mustard Sauce!
Ingredients
- 6 eggs
- 1 finely sliced yellow onion
- 2 tablespoons unsalted butter
- flour (three tablespoons)
- 1 quart vegetable stock
- 1 gallon of milk
- mustard (1 1/2 tbsp)
- a little amount of sugar
- season with salt to taste
Instructions
- Boil the eggs for about 10 minutes in a saucepan of water on the stove until they are hard-boiled. If you don’t have an egg piercer, start with a low temperature and gradually raise it (especially if the eggs come out of the fridge). The eggs may otherwise break open during the cooking process. After the eggs have been cooked, cool them down and peel them. After that, put them aside.
- Heat the butter in a medium to large saucepan on the stove. Sauté until the onion is transparent, then add the finely sliced garlic. Sprinkle the flour over the onions and stir to combine with a wooden spoon. Make sure there are no flour lumps by mixing well.
- Add the vegetable broth and milk in small increments, whisking continuously to prevent lumps from forming. Bring everything to a simmer, whisking in the mustard, salt, and sugar.
- Simmer the sauce for another minute after adding the peeled eggs. After that, serve and enjoy. This dish is usually served with boiled potatoes in Lisa’s household. You may also serve it with rice or mashed potatoes.
Notes
- If you’re serving the eggs with potatoes in a mustard sauce, start boiling the potatoes as soon as you start cooking the eggs. This manner, the potatoes will be ready when the sauce is finished.
- Make sure the onion is finely chopped so there are no large onion chunks in the sauce afterward.
- The yellow mustard often found in North America is a little milder than the traditional “medium-spicy mustard” used in this recipe in Germany. Unfortunately, we were unable to get the same mustard in North America, so we used Dijon mustard in this recipe.
Information about nutrition:
Serving Size: 3 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 304 calories 19g total fat 9g Saturated Fat 0g trans fat 9g of unsaturated fat 399 milligrams of cholesterol 747mg sodium 15 g carbohydrate 1 gram of fiber 2 g sugar 17 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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If you’re looking for a quick and tasty snack, you can’t beat German eggs in mustard sauce. They’re easy to make, and they come together in just a few minutes. This is a traditional dish that’s easy to whip up for lunch or dinner. Believe it or not, mustard is a key ingredient in German eggs in mustard sauce. Anybody who has spent any time in Germany can tell you that mustard is a staple of German cooking, but why? The answer lies in the story of the sauce itself.. Read more about german mustard pickled eggs and let us know what you think.
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Ben Austin 