Boil light roux briefly
Sauté the butter and flour for about two minutes, so that the raw flour flavour disappears, and the mixture must not brown for a light mustard sauce.
German Recipe
Mustard eggs with potatoes
Peel potatoes and cook in salted water. Boil eggs until waxy or hard, cool in cold water, then peel. Sauté butter and flour, stir in milk and boil until smooth. Stir in mustard and lemon, do not boil too much. Halve eggs and serve with potatoes and sauce.
Total time
40 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
mustard eggs with potatoes step by step
Sauté butter and flour, stir in milk and boil until smooth. Stir in mustard and lemon, do not boil too much. Halve eggs and serve with potatoes and sauce.
Vegetarian Dinners
Lunch
German Recipes
Potatoes
Recipe
Mustard eggs with potatoes
Peel potatoes and cook in salted water. Cook eggs until waxy or hard, cool in cold water, then peel.
Ingredients
4 servings
Method
-
1
Cooking potatoes
Peel potatoes and cook in salted water.
-
2
Cooking eggs
Boil eggs until soft or hard, cool in cold water, then peel.
-
3
Stir sauce
Sauté butter and flour, stir in milk and cook until smooth.
-
4
Add mustard
Stir in the mustard and lemon, do not cook too much.
-
5
Serve
Halve eggs and serve with potatoes and sauce.
Kitchen know-how
Tips for Mustard eggs with potatoes
Stir in mustard without high heat
Pour the mustard into the sauce and then heat gently. A long boil will take away its freshness and may cause the milk to flake out.
Cook eggs to desired core
Depending on the size, about eight minutes are sufficient for a slightly creamy yolk. Hard-boiled eggs are more robust if they lie longer in the sauce.
Variations
How to adapt this recipe
Replace a tablespoon of medium-hot mustard with coarse mustard and add fresh dill, the grains add a stronger flavour and an interesting texture.
Replace half of the milk with vegetable stock and use only 30 grams of butter. If necessary, bind with a little cold starch instead of additional fat.
Nutrition per serving
520kcal
52.0 gCarbohydrates
20.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mustard eggs with potatoes
Medium-pungent German mustard provides a balanced pungency and acidity. Dijon mustard is stronger and should first be stirred in small quantities and seasoned.
Gradually whisk the milk into the light roux with a whisk and smooth each portion. Only later add the mustard over reduced heat.
Both are possible. Wax-soft eggs have a creamier effect and are only halved on the plate; hard-boiled eggs can easily be warmed briefly in the sauce.
Heat the sauce over a low heat and do not boil. Let the peeled eggs simmer only hot, because hard boiled egg yolks will dry over a long heat.
Keep cooking