Eggs with mustard sauce
Eggs with mustard sauce or eggs in mustard sauce , also known locally as mustard or mustard eggs, are a simple and classic egg dish in German and neighboring kitchens. The origin of the recipe is probably in Northern Germany, from there it has spread as a cheap meal over large parts of Germany.
preparation
Eggs with mustard sauce are made from boiled eggs or lost eggs with a mustard sauce, which is made from a roux with the addition of medium to spicy mustard and salt and pepper. They are usually with boiled potatoes or boiled potatoes or mashed potatoes served. The eggs are prepared separately, the sauce can either be poured over the eggs or the eggs are completely placed in the sauce.
Depending on the recipe, other ingredients can be added, such as cauliflower or various herbs such as garden cress, chives or lemon juice.
history
Eggs with mustard sauce are a dish that has been handed down since at least the early 19th century. Henriette Davidis described it in her Practical Cookbook from 1845 in two forms: On the one hand, as eggs with mustard sauce, in which case the sauce was poured over the soft-boiled eggs, which were cut lengthways, and the dish was eaten as a snack or as an accompaniment to meat or bread and butter becomes. On the other hand, she described it in a different way for the daily table with hot sauce and potatoes and pickles. Even Betty Gleim described the eggs with mustard sauce in her Bremisches cookbook.
In addition to the historical recipes, eggs in mustard sauce or with mustard sauce are also regularly described in modern cookbooks of classic and vegetarian cuisine, for example in Germany: the cookbook by Alfons Schuhbeck . This classifies the recipe as a North German recipe and describes it largely analogously to the historically traditional recipes.
supporting documents
- ↑ "Eggs with mustard sauce." In: Henriette Davidis : Practical cookbook for the common and finer cuisine. 1845, p. 295 ( digitized from Google Books)
- ^ "Eggs with mustard sauce." In: Betty Gleim : Betty Gleims Brehmisches Kochbuch. 1843; P. 354 ( digitized at Google Books)
- ↑ "Eggs in mustard sauce." In: Alfons Schuhbeck : Germany: Das Kochbuch Edel: Books, 2017 ( digitized from Google Books)