Cook the light roux short
Sweat butter and flour lightly for about two minutes so that the raw flour taste disappears. Do not brown for a light mustard sauce.
German Recipe
Mustard eggs with potatoes
Peel potatoes and cook in salt water. Cook eggs waxy or hard, deter and peel. Sweat butter and flour, stir in milk and cook smoothly. Stir in mustard and lemon, no longer cook strongly. Halve eggs and serve with potatoes and sauce.
Total time
40 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Sen party with potatoes step by step
Sweat butter and flour, stir in milk and cook smoothly. Stir in mustard and lemon, do not cook hard anymore. Halve eggs and serve with potatoes and sauce.
Vegetarian Dinners
Lunch
German Recipes
Potatoes
Recipe
Mustard eggs with potatoes
Peel potatoes and cook in salt water. Cook eggs waxy or hard, deter and peel.
Ingredients
4 servings
Method
-
1
Cook potatoes
Peel potatoes and cook in salt water.
-
2
Cook eggs
Cook eggs waxy or hard, deter and peel.
-
3
Mix sauce
Sweat butter and flour, stir in milk and cook smoothly.
-
4
Add mustard
Stir in mustard and lemon, do not cook hard anymore.
-
5
Serving
Halve eggs and serve with potatoes and sauce.
Kitchen know-how
Tips for Mustard eggs with potatoes
Stir in mustard without strong cooking heat
Add the mustard to the tied sauce and then heat gently. Long cooking takes away freshness and can leave the milk to be flaked.
Cook eggs according to the desired core
Depending on the size, a slightly creamy yolk is sufficient for about eight minutes. Hard-boiled eggs are more robust if they lie longer in the sauce.
Variations
How to adapt this recipe
Replace one tablespoon of mustard with coarse mustard and add fresh dill. The grains provide stronger spice and an interesting texture.
Replace half of the milk with vegetable broth and use only 30 grams of butter. If necessary, bind with little cold-touched starch instead of additional fat.
Nutrition per serving
520kcal
52.0 gCarbohydrates
20.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mustard eggs with potatoes
Middle-sharp German mustard provides balanced heat and acidity. Dijon-mustard is stronger and should first be stirred and tasted in a smaller quantity.
Mix milk gradually with a whisk of snow into the light roux and smooth each portion. Add mustard later on with reduced heat.
Both are possible. Wax-soft eggs appear creamier and are only halved on the plate; hard-boiled eggs can easily be heated briefly in the sauce.
Heat the sauce over a small heat and do not cook. Let the belled eggs in it only heat up, because hard boiled egg yolks dry over a long heat.
Keep cooking