Classic German mustard eggs (Senfeier)

Name: Classic German mustard eggs (Senfeier)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: german
Ingredients: 8 eggs; 3 tbsp mustard; 28 oz potatoes; 1 onion; 1.77 oz butter; 1.77 oz flour; 1.66 cups milk; 2.33 cups vegetable broth; 3 tbsp vinegar; 1 tbsp sugar; parsley (for garnish); salt

Be the first to rate this recipe!

In app

Paul Breuer

Social Media Manager at Kitchen Stories

"This edition of the German classics brings you: Senfeier! One of the quickest ways to get a lot of flavor from your pantry is to make this creamy, savory mustard sauce and combine it with boiled eggs, potatoes, and a bit of fresh parsley. If the mustard sauce is too spicy, you can absolutely reduce it to taste. Also, protein-wise, eggs and potatoes are a total dream team. They compliment each other in a way that allows you to absorb and utilize protein the best. This protein synergy is a great addition to any diet, truly full of nutrition. The eggs are also all up to you: Approx. 10 min. for hard-boiled, and approx. 7 min. for soft-boiled. Your eggs usually crack while boiling? Add a little vinegar to the cooking water and it will stop them from running out too much."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

1½ tbsp

400 g

25 g

25 g

200 ml

280 ml

1½ tbsp

vinegar

½ tbsp

sugar

parsley (for garnish)

salt

Utensils

cutting board, knife, peeler, frying pan, large pot, whisk, pot

Nutrition per serving

Cal445

Fat23 g

Protein18 g

Carb42 g

Step 1/3
- ½ onion
- 400 g potatoes
- 25 g butter
- 25 g flour
- 200 ml milk
- 280 ml vegetable broth
- salt
- cutting board
- knife
- peeler
- frying pan
- large pot
- whisk
Peel and finely dice onion. Peel potatoes, place in a pot with salted water, bring to a boil, and cook until soft. Meanwhile, heat butter in a pan and sauté onion until translucent. Add flour and stir in. While stirring, gradually add milk and vegetable broth. Bring to a boil and continue stirring until a creamy consistency is achieved.
Step 2/3
- 1½ tbsp mustard
- 1½ tbsp vinegar
- ½ tbsp sugar
- parsley (for garnish)
Stir in mustard, vinegar, and sugar to the sauce. Bring mustard sauce to a boil once more. Season generously with salt. Finely chop parsley.
Step 3/3
- 4 eggs
- pot
Boil eggs in another pot; approx. 7 min. for soft-boiled, and approx. 10 min. for hard-boiled. Then, peel eggs and add to warm mustard sauce. Let steep briefly. Drain boiled potatoes and serve with mustard eggs. Garnish with chopped parsley.
Enjoy your meal!