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This old-school eggs with mustard sauce dish brings back cozy vibes and reminds me of my grandma’s homey food. It’s all about a velvety mustard sauce poured over jammy or firm eggs—comfort food that everyone can throw together, especially when it’s chilly out.
I threw this meal together after a frosty winter walk, and honestly, every time I make it, I'm back in my childhood kitchen, warm and cozy.
Essential Ingredients
- Salt: amps up the flavors, grab good sea salt for extra pop
- Eggs: best if organic for rich taste and color
- Sugar: takes the acid down a notch, raw sugar gives a little twist
- Vinegar: brightens things up, apple cider works great
- Mustard: brings bite and depth, pick mild or spicy depending on what you like
- Vegetable broth: packs a punch in the flavor department, homemade is awesome
- Milk: gives the sauce its creaminess, feel free to use oat or other milks if you can't do lactose
- Flour: thickens the sauce, choose fine flour so it's smooth
- Butter: makes the base lush, go with real butter for the best taste
Step-By-Step Directions
- Serve it up:
- Spoon the hot sauce over the halved eggs, let them sit a minute to soak it in, then pile on some boiled spuds or whatever side you fancy
- Cook the eggs:
- Bring water to a boil in another pot, lower in the eggs, then cook to your liking—soft or hard—then peel them
- Season and let it bubble:
- Mix mustard, vinegar, and sugar into the sauce, give it a good boil, taste with salt until it’s just right and the mustard comes through
- Pour in milk and broth:
- Tip in the milk slowly while whisking to keep it smooth, then add veggie broth bit by bit, bring to boil and let it simmer until everything’s super silky
- Whisk in flour:
- With the butter melted, stir in the flour quickly so there’s no lumps, this is the start of that creamy sauce
- Melt the butter:
- Pop the butter in a big pot and melt it gently, stir now and then so it doesn’t brown
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Good To Know
Eggs in mustard sauce come packed with protein and keep you full for ages
This is great for prepping ahead and works for last-minute meals just as well
You can make the sauce early and reheat when needed
My favorite thing is trying out new types of mustard in this—I remember one time my aunt brought her honey mustard to a family gathering and wow, it made this classic hit even harder. Never forgot that one.
Storing and Keeping Fresh
Eggs and sauce do fine in the fridge for up to two days if you cover them up. When reheating, go slow and use low heat, toss in a splash of milk or broth if it gets thick. Don’t mix the eggs with the sauce until you’re about to eat—they keep their best texture this way.
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Switch Things Up
If you want it dairy-free, swap butter for oil. Oat or lactose-free milk totally works too. Like it with a kick? Try Dijon or whole-grain mustard. You can even use quail eggs to make it a little fancier.
Serving Ideas
This is classic with boiled potatoes or mashed, but fresh bread or some wilted spinach are nice lighter sides. Got people over? Add a crisp salad and a pepper grinder to the table so everyone can spice it up how they like.
Origins and Story
This one goes way back to German home cooking, especially up north and east. Folks have been making it for ages—was especially popular when times were lean or folks were fasting. Everyone gets nostalgic about it since it’s filling, easy, and easy to make for a whole family.
Frequently Asked Questions
- → How do I make the mustard sauce extra smooth?
Keep whisking while you slowly pour in milk and stock to that warm butter and flour mix. That’s the trick to skip lumps.
- → Which kind of mustard is best?
Go for a smooth or mid-spicy mustard for nicely balanced flavor. Grainy mustard’s tasty too if you want something different.
- → How long should I boil the eggs?
Let them bubble away for 8-10 minutes for hard eggs. For a softer yolk, just shave a couple minutes off the time.
- → What can I serve with mustard eggs?
Boiled potatoes are a classic, but mashed, rice, or even hearty bread go awesome with it too.
- → Can I make this ahead?
The mustard sauce reheats great, just make the eggs fresh and pop them in right before eating.