German-style Mustard Eggs

Ingredients

• 6 large eggs 6 large eggs
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or chives, for garnish Fresh parsley or chives, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 5g, 4g
• Protein: 12g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 9 minutes.
2. 2.
   While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.
3. 3.
   Once the eggs are cooked, transfer them to the ice bath and let them cool for 5 minutes. This will stop the cooking process and make them easier to peel.
4. 4.
   Peel the eggs and set them aside.
5. 5.
   In a small saucepan, whisk together the Dijon mustard, white vinegar, honey, and heavy cream. Season with salt and pepper to taste.
6. 6.
   Place the saucepan over medium heat and cook the sauce, stirring constantly, until it thickens slightly, about 5 minutes.
7. 7.
   Add the peeled eggs to the saucepan and gently stir to coat them with the mustard sauce. Cook for an additional 2 minutes to warm the eggs.
8. 8.
   Remove from heat and transfer the eggs to a serving dish. Garnish with fresh parsley or chives.
9. 9.
   Serve the German-style Mustard Eggs warm as a main course, accompanied by crusty bread or boiled potatoes.

Treat your ingredients with care...

• Eggs — To achieve perfectly boiled eggs, make sure to simmer them gently rather than boiling them vigorously. This will prevent the eggs from cracking and ensure a creamy yolk texture.

Tips & Tricks

• For a spicier kick, you can use whole grain mustard instead of Dijon mustard.
• If you prefer a lighter version, you can substitute half-and-half for the heavy cream.
• Serve the German-style Mustard Eggs with a side of sautéed spinach or roasted asparagus for a complete meal.
• To add a crunchy element, sprinkle some toasted breadcrumbs over the dish before serving.
• Experiment with different herbs for garnish, such as dill or tarragon, to add a unique flavor twist.

Serving advice

Serve the German-style Mustard Eggs warm as a main course. Accompany them with a side of warm crusty bread or boiled potatoes to soak up the delicious mustard sauce.

Presentation advice

Arrange the German-style Mustard Eggs on a platter, ensuring that the creamy mustard sauce is visible. Garnish with fresh parsley or chives to add a pop of color. Serve with a side of warm crusty bread or boiled potatoes for an inviting presentation.