German classics
Eggs in mustard sauce with boiled potatoes
With so few ingredients, this dish depends on a carefully balanced sauce.
- Total time
- 35 min
- Servings / pieces
- 4
- Topic
- German classics
With so few ingredients, this dish depends on a carefully balanced sauce. A pale butter-and-flour roux combines milk and stock into a smooth base. Stir in the mustard later so its character remains distinct. Medium German mustard produces a rounded sauce; a little wholegrain mustard adds texture if desired. Cook the eggs separately, then warm them briefly in the finished sauce. Potatoes turn the dish into a complete meal without obscuring the mustard’s gentle sharpness. Serve as soon as the eggs are warm.
Method
Step by step
- 01
Start the potatoes
Peel the potatoes and cut into even pieces. Cover just with cold salted water, bring to the boil and simmer for 18–22 minutes. Test with a knife: it should reach the centre without firm resistance.
- 02
Boil the eggs
Carefully lower the eggs into boiling water and cook for nine to ten minutes. Cool under cold water, then peel. Lower very cold eggs gently to avoid cracking them against the hot pan.
- 03
Make a pale base
Melt butter over medium heat. Stir in flour and cook for one minute without colouring. Add milk and stock in several portions, whisking each addition smooth before pouring in the next.
- 04
Season the sauce
Simmer for five minutes, stirring frequently. Reduce the heat and stir in mustard and sugar. Add lemon juice a teaspoon at a time, then check salt and pepper. The sauce should pour creamily from a spoon rather than stand like a pudding.
- 05
Warm and serve
Halve the peeled eggs and place cut-side up in the sauce. Warm gently for two minutes. Drain the potatoes and let steam escape. Arrange on plates with the sauce, eggs and chives.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing mustard
Dijon is often substantially sharper than medium German mustard. Start with two tablespoons when substituting, then add more after tasting. Sweet mustard changes the balance; omit the extra sugar and adjust the acidity carefully.
Rescuing lumps
If lumps form despite gradual additions, push the sauce through a fine sieve or briefly blend with a stick blender. Do this before adding eggs. Thin an overly thick sauce with milk, then check the seasoning again.
Kitchen questions
One more question?
Can I cook softer eggs?
Yes, about seven minutes gives a softer centre. Peel with particular care and serve immediately after warming.
Why does the sauce taste floury?
The roux needs sufficient liquid and time to cook. Let the sauce simmer for at least five minutes before adding mustard.
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