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Senfeier
Eggs in Mustard Sauce
A comforting and classic German dish featuring hard-boiled eggs bathed in a creamy, tangy mustard sauce. Traditionally served with boiled potatoes, it's a quick and satisfying meal.
ð§ ææ
- 8 Eggs(Large eggs)
- 40 g Butter(Unsalted butter)
- 2 tbsp All-purpose flour
- 400 ml Milk(Whole milk is recommended for creaminess)
- 3 tbsp Dijon mustard(Or a good quality medium-hot German mustard. Adjust to your spice preference.)
- to taste Salt
- to taste Black pepper(Freshly ground is best)
- pinch Nutmeg(Optional, but adds a lovely warmth)
- for serving Potatoes(Boiled or mashed potatoes are traditional)
- for garnish Fresh parsley(Optional, chopped)
ðšâð³ äœãæ¹
- 1
Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 10-12 minutes. Immediately drain the hot water and run cold water over the eggs, or plunge them into an ice bath to stop the cooking and make them easier to peel. Once cooled, peel the eggs.
â±ïž 15 minutes (including cooling time) - 2
Prepare the roux: While the eggs are cooling, melt the butter in a medium saucepan over medium heat. Once the butter is melted and slightly foamy, whisk in the flour. Cook, whisking constantly, for about 1-2 minutes until the mixture is pale golden and smells slightly nutty. This cooks out the raw flour taste.
â±ïž 3 minutes - 3
Make the béchamel base: Gradually whisk in the milk, a little at a time, ensuring each addition is incorporated before adding more. Continue whisking until the sauce is smooth. Bring the sauce to a gentle simmer, stirring frequently, and cook for about 5-7 minutes, or until it has thickened enough to coat the back of a spoon. Do not boil vigorously.
â±ïž 7 minutes - 4
Add the mustard and season: Remove the sauce from the heat. Stir in the mustard until fully combined. Taste the sauce and season generously with salt, freshly ground black pepper, and a pinch of nutmeg if using. The sauce should be smooth, creamy, and have a pleasant mustard tang.
â±ïž 2 minutes - 5
Combine and serve: Gently place the peeled hard-boiled eggs into the warm mustard sauce. You can either leave them whole or halve them. Spoon the Senfeier over prepared boiled or mashed potatoes. Garnish with fresh chopped parsley, if desired.
â±ïž 3 minutes
ð¡ ããã®ã³ã
- âFor an extra rich sauce, use half milk and half heavy cream.
- âAdjust the amount of mustard to achieve your preferred level of spice and tang.
- âEnsure the roux is cooked for at least a minute to avoid a floury taste in the sauce.
- âServe immediately for the best texture.
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- Add crispy fried bacon bits to the sauce or as a topping.
- Incorporate a splash of white wine into the sauce for added complexity.
- Add a tablespoon of chopped chives for freshness.