The spice is right #1: Eggs in Mustard Sauce
Barbara from Tigers and Strawberries is announcing a new monthly event:
The spice is right. This month theme are ancient spices. Mustard is one of the first spices known to humans. The spice is known in China since 3000 years and reached Europe over Asia Minor . Mustard seeds are appetizing, digestive and expectorant.
Mustard is not only an ancient spice but also an ancient remedy. Taken internally mustard helps against gastro-intestinal and liver-bile discomforts. Mustard plasters help against rheumatic discomforts and mustard poultice are helpful with a sore throat.
For spices the seeds are used in toto, as a powder or as a condiment. The the greens can be used too, but this would be a herb.
The dish I chose is made with coarse-grained dijon mustard. I love Eggs in Mustard Sauce since my childhood and I use the dish also for the German Cooking Event: Eggs
It is easy to prepare, inexpensive and delicious!
-==== REZKONV-Recipe - RezkonvSuite v1.1
Title: Eggs in Mustard Sauce
Categories: Eggs
Yield: 2-3 Servings
4 Eggs, cooked, peeled
================= SAUCE =================
20 grams Butter
2 tablesp. Flour
500 ml Milk
2 tablesp. Coarse Dijon mustard
Salt
Potatoes, peeled, quartered and boiled until
-- tender
============================== SOURCE ==============================
modified from: Hans J. Fahrenkamp
Das große Buch vom guten Kochen
ISBN 3-8819-9092-5
-- Edited *RK* 03/28/2006 by
-- Ulrike Westphal
1. Cook eggs in boiling water about 5 to 6 minutes until the egg
yolk is still waxy.
2. Heat the butter in a large skillet over moderate heat. Stir in
the flour and cook for 2 to 3 minutes. Add the milk and bring to a
boil, stirring frequently.
3. Simmer the sauce over low heat about 5 minutes. Remove from heat.
4. Add the mustard and season to taste.
5. Half the eggs and arrange on a plate. Garnish with sauce and
serve immediately with potatoes.
=====
tagged with: The spice is right, TSIR, food and drink, German food, recipe, mustard sauce, eggs
The spice is right. This month theme are ancient spices. Mustard is one of the first spices known to humans. The spice is known in China since 3000 years and reached Europe over Asia Minor . Mustard seeds are appetizing, digestive and expectorant.
Mustard is not only an ancient spice but also an ancient remedy. Taken internally mustard helps against gastro-intestinal and liver-bile discomforts. Mustard plasters help against rheumatic discomforts and mustard poultice are helpful with a sore throat.
For spices the seeds are used in toto, as a powder or as a condiment. The the greens can be used too, but this would be a herb.
The dish I chose is made with coarse-grained dijon mustard. I love Eggs in Mustard Sauce since my childhood and I use the dish also for the German Cooking Event: Eggs
It is easy to prepare, inexpensive and delicious!
-==== REZKONV-Recipe - RezkonvSuite v1.1
Title: Eggs in Mustard Sauce
Categories: Eggs
Yield: 2-3 Servings
4 Eggs, cooked, peeled
================= SAUCE =================
20 grams Butter
2 tablesp. Flour
500 ml Milk
2 tablesp. Coarse Dijon mustard
Salt
Potatoes, peeled, quartered and boiled until
-- tender
============================== SOURCE ==============================
modified from: Hans J. Fahrenkamp
Das große Buch vom guten Kochen
ISBN 3-8819-9092-5
-- Edited *RK* 03/28/2006 by
-- Ulrike Westphal
1. Cook eggs in boiling water about 5 to 6 minutes until the egg
yolk is still waxy.
2. Heat the butter in a large skillet over moderate heat. Stir in
the flour and cook for 2 to 3 minutes. Add the milk and bring to a
boil, stirring frequently.
3. Simmer the sauce over low heat about 5 minutes. Remove from heat.
4. Add the mustard and season to taste.
5. Half the eggs and arrange on a plate. Garnish with sauce and
serve immediately with potatoes.
=====
tagged with: The spice is right, TSIR, food and drink, German food, recipe, mustard sauce, eggs
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