Food and drinkRecipes

Recipe: "Eggs in mustard sauce". Variants of preparation of sauce

Eggs are one of the culinary ingredients that are present in a huge number of dishes. Their undeniable dignity is also that they quite successfully act as an independent dish - and are eaten willingly and by all. It is sad that usually egg meals are presented only with fried eggs, omelettes and - less often - boiled eggs, which are accompanied only by salt and mayonnaise. That is why the latter option is little welcomed by most people. He quickly gets bored and rather uninteresting in taste. But, knowing the recipe for an egg in a mustard sauce, you can become a great admirer of this type of cooking. Moreover, cooking differs from ordinary boiling mainly by cooking "gravy".

Simple, fast and tasty

We offer for the beginning the simplest recipe for eggs in mustard sauce. His performance will not take much time. Yes, and only need mustard, sugar, egg, cream, mayonnaise and lemon. And it comes to life very simply. From lemon juice is squeezed out, mixed with two tablespoons of mayonnaise, a quarter of a liter of cream and half a pack of strong mustard. To soften the sourness, a spoonful of sugar (a big or small one - is up to you); Salt and white pepper - also to your taste. To make the sauce more dense, it can add one finely chopped boiled egg, and for flavor - crushed green. All ingredients are mixed, and sauce is filled with halves of steep eggs. Its number is enough for as many as 8 pieces.

Egg slide

There is another recipe for eggs in mustard sauce, differing not only in gravy, but also in the way it is served. The eggs themselves, of course, cook, but not served whole or halves, and cut into thick circles, which are laid out pyramid. Preparing the sauce: 30 g of sharp mustard are mixed in equal volumes of vinegar and lean oil (half a cup); The sauce is greased, and a slide is poured over it. From above, for the beauty and enrichment of taste, a leaf salad, mugs of radishes and a variety of chopped greens are placed.

Eggs in a shell of bacon

Even more interesting recipe "Eggs in mustard sauce", enriched also with a "cover" of bacon. The point is that the steep eggs are cut into quarters, and each is wrapped in a bacon ribbon. Meats will go a little: for 4 eggs - only 100 g. The sauce for this dish is also somewhat different: half a cup of mustard, one third of natural honey, one quarter of apple cider vinegar and a tablespoon of any ketchup. The gravy should be infused in a cool day. The wrapped eggs are baked for ten minutes in a hot oven, poured with sauce and eaten with pleasure.

Eggs in German

Germany also paid tribute to the dish and modified the egg recipe in mustard sauce to suit its tastes. The Germans prepare the sauce completely differently than all the rest. A cube of butter weighing about 50 gm slowly melts and is removed from the plate. It stirs a spoonful of flour; It is not roasted. In the stirred mass, again placed on the fire, a little bit of a half-liter of milk, vigorously stirring. Pour all the milk, salt and salt, and just boil - again removed from the hob. When a little cool - add two tablespoons of mustard, diligently vymeshivayut, but the fire is no longer returned. The sauce comes out almost viscous, thick; If you want more liquid - put less flour. Again: if he does not suit you by sharpness - add mustard.

This sauce the Germans use not only to eggs: they are supposed to serve cooked, pre-cut potatoes at the same time. But you can confine yourself to one of the eggs, served in whole or in half.

As you can see, it is possible to prepare a variety of mustard eggs. Recipes (with the photo it's seen wonderful) certainly give a delicious and mouth-watering result.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.birmiss.com. Theme powered by WordPress.