This German egg dish – Poached eggs in Mustard Sauce – is coming from the good old times when meat was rare or too expensive. It’s a recipe from grandmothers cooking book and what do you know, it’s still popular. It’s called in German “Verlorene Eier” because the eggs have lost their shell. Some call this dish also “Saure Eier” because you use vinegar.
It used to be a very popular dish in East Germany. It’s a good combination, the poached eggs and the mustard sauce, rounded up with boiled potatoes (we recommend Gold potatoes). Happy Cooking!
1 small onion
40 g butter
40 g flour
500 ml water
3 tbsp German mustard
1 tsp lemon juice
4 fresh eggs
1 liter water
4 tbsp white wine vinegar
salt, pepper to taste
– Chop onion fine.
– Melt butter, saute onion until transparent.
– Add flour, mix very well until you get a slightly yellowish substance. Then add 500ml cold water.
– Bring while mixing to a boil.
– Add mustard and lemon juice, spice with salt and pepper to taste.
– Bring 1 liter water to a boil, add vinegar and 1 tsp salt.
– Crack one egg in a cup.
– Very carefully let the egg slide into the boiling water. Repeat with each egg.
– Reduce heat, and let simmer for 5 min.
– Remove eggs with a slotted spoon and place on a plate.
Serve the poached eggs with the mustard sauce and boiled potatoes.
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You can add any German mustard or make a mix out of hot and mild mustard.
Add 1 tbsp vinegar to the sauce.
Use instead of onions German speck (bacon) or use both, onions and Speck.
If you feel you can’t poach the eggs so that they won’t fall apart, we recommend to use an egg poaching tool.