Eggs are one of the culinary components that are present in a huge number of dishes. Their indisputable advantage is also that they quite successfully act as an independent dish - and are readily eaten by everyone. The sad thing is that usually egg dishes are represented only by fried eggs, omelettes and, less commonly, boiled eggs, which are accompanied only by salt and mayonnaise. That is why the latter option is not welcomed by most people. He is quickly bored and rather uninteresting in taste. But, knowing the recipe for eggs in mustard sauce, you can become a great admirer of just such a cooking method. Moreover, cooking differs from ordinary boiling mainly by cooking “gravy”.
Simple, fast and tasty.
To begin with, we offer the simplest recipe for eggs in mustard sauce. Its execution will not take much time. Yes, and you will need only mustard, sugar, egg, cream, mayonnaise and lemon. And he comes to life very simply. Juice is squeezed out of a lemon, mixed with two tablespoons of mayonnaise, a quarter liter of cream and half a pack of strong mustard. To soften acidity, a spoonful of sugar is added (large or small - you decide); salt and white pepper are also to your taste. To make the sauce more dense, you can add one finely chopped boiled egg to it, and chopped greens for flavor. All components are kneaded, and halves of cool eggs are poured with sauce. Its quantity is enough for as many as 8 pieces.
Egg slide
There is another recipe for eggs in mustard sauce, which differs not only in “gravy”, but also in the way of serving. The eggs themselves, of course, are boiled, but not served in whole or halves, but are cut into thick circles, which are laid out by a pyramid. Sauce is being prepared: 30 g of mustard are mixed in equal volumes of vinegar and vegetable oil (half a cup each); gravy is poured, and the hill is poured with it. For beauty and enrichment of taste, lettuce, mugs of radishes and various chopped greens are placed on top.
Bacon shell eggs
An even more interesting recipe is “Eggs in mustard sauce”, enriched with a “cover” of bacon. The point is that steep eggs are cut into quarters, and each is wrapped in a bacon ribbon. The meat will go a little: for 4 eggs - only 100 g. The sauce for such a dish is also slightly different: half a glass of mustard, a third - natural honey, a quarter - apple cider vinegar and a tablespoon of any ketchup are combined. Gravy should be infused in a cool day. Wrapped eggs are baked for ten minutes in a hot oven, doused with sauce and eaten with pleasure.
German eggs
Germany, too, paid tribute to the dish and modified the egg recipe in mustard sauce to your liking. The Germans prepare the sauce completely differently than everyone else. A cube of butter weighing about 50 g is slowly melted and removed from the stove. A spoonful of flour is stirred in it; they don’t fry it. In the mixed mass, again placed on the fire, add a little half a liter of milk, stirring vigorously. Having poured all the milk, they salt and add, and as soon as it boils, they again remove it from the burner. When it cools down a little - add two tablespoons of mustard, carefully knead, but no longer return to the fire. The sauce comes out almost viscous, thick; if you want more liquid - put less flour. Again: if it does not suit you in severity - add mustard.
The Germans use this sauce not only for eggs: it is customary to serve boiled, pre-cut potatoes at the same time. But you can limit yourself to one egg, served whole or halves.
As you can see, “mustard” eggs can be cooked very variably. Recipes (from the photo this can be seen remarkably) will certainly give a tasty and mouth-watering result.