Name: Eggs in creamy Mustard sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 Servings
Ingredients: 4 piece Egg(s); 30 g Butter; 1 tbsp Flour; 0.5 Liter Milk; 5 tbsp Mustard, medium hot

Description

This dish is a simple but incredibly delicious meal that evokes childhood memories. The creamy mustard sauce, prepared in the Thermomix®, envelops delicate, hard-boiled eggs. I like to make these mustard eggs when I need to be quick and still want something warm and hearty on the table. The preparation is straightforward and the result is a real treat. Served with rice or potatoes, it is a complete dish. If you like it a little more sophisticated, you can sprinkle roasted onions on top. An absolute comfort food!

Ingredients (5 ingredients)

4 piece Egg(s)

30 g Butter

1 tbsp Flour

0.5 Liter Milk

5 tbsp Mustard, medium hot

Preparation (6 steps)

Cook eggs

Boil 4 eggs hard in a pot of water. The cooking time is about 10 minutes. Then quench the eggs and peel them.

Prepare roux

Thermomix® Setting

3 min/212°F/Speed 1 100

Put 30 g butter in the mixing bowl and melt for 3 min./100°C/speed 1.

180

Add flour

Thermomix® Setting

2 min/212°F/Speed 2 100

Add 1 tbsp flour and sauté for 2 min./100°C/speed 2.

120

Pour in milk

Thermomix® Setting

5 min/194°F/Speed 3 90

Slowly pour 0.5 liters of milk into the mixing bowl and heat for 5 min./90°C/speed 3 while stirring constantly. Use a spatula to push the mixture away from the edge.

300

Add mustard and season

Thermomix® Setting

30 sec/Speed 2

Add 5 tbsp medium-hot mustard and stir in for 30 sec./speed 2. Season with salt and pepper.

Serve eggs in sauce

Peel the hard-boiled eggs, halve them and carefully add them to the mustard sauce. Serve immediately.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Eggs in mustard sauce, for me, is a dish that comes straight from my childhood. My grandma often cooked it, and the scent that wafted through the house has stayed with me to this day. It's a simple meal, yes, but there's so much love and security in it. And with the Thermomix® it's even easier and faster than it used to be on the stove. The ingredients are deliberately kept simple, but each one contributes to the taste experience. The eggs, of course, are the main stars. It is best to use fresh eggs, which are boiled hard. The yolk should be nice and firm, but not dry. The butter gives the sauce a velvety texture and gives it a fine, nutty taste. The flour acts as a binder and prevents the sauce from becoming too thin. The milk makes the sauce creamy and softens the sharpness of the mustard. And the mustard, that is the heart of the sauce. I prefer a medium-hot mustard, which brings a pleasant spice without being too dominant. When preparing in the Thermomix®, it is important to follow the order. First melt the butter, then sauté the flour. Sautéing the flour is important so that the sauce does not taste floury later. The milk should be poured in slowly while the Thermomix® stirs to avoid lumps. And when seasoning with salt and pepper, be careful, as the mustard already brings a certain spice. If you like, you can refine the mustard sauce. A dash of white wine or some lemon juice gives the sauce a fresh note. For a vegetarian version, the butter can be replaced with margarine. A vegan version is a little more difficult, but with vegetable milk and a roux made from vegetable oil and flour, you can also prepare a delicious vegan mustard sauce. In addition to salt and pepper, spices such as nutmeg, bay leaf or a hint of curry powder also go well. The eggs in mustard sauce are classically served with rice or potatoes. A fresh salad or steamed vegetables go well with this. If you like it a little more hearty, you can sprinkle bacon cubes or roasted onions on top. And for a particularly festive variant, you can garnish the eggs with fresh herbs such as parsley or chives. The eggs in mustard sauce can be prepared well in advance. The sauce can be prepared the day before and stored in the refrigerator. However, the eggs should only be added to the sauce shortly before serving, otherwise they may become dry. Leftovers can be stored in the refrigerator and warmed up the next day. However, the sauce may thicken a little when warming up, so you may need to add some more milk.