Lightly brown the butter in a pan. It must not burn, otherwise the sauce will be too runny, but also not too light, otherwise the sauce will not get the spicy taste. When the butter is lightly browned, add the flour step by step, stirring constantly. Be careful not to burn it and let it brown for a while.
Then add the water, sip by sip, stirring constantly so that no lumps form in the sauce. This will make the sauce a little lighter, but it should still be a light brown color. If the sauce gets too light, you can simply repeat the first two steps again in a different pan and add the roux.
Then add the bay leaves and allspice. Season with plenty of brandy vinegar, sugar and salt, so that you get a nice sweet and sour sauce. The sauce can be a bit spicy, as the eggs still absorb some of the sauce.
When the sauce is seasoned, break the eggs into the sauce like fried eggs and let them set in the sauce. To do this, put a lid on the pan but don`t close it completely, otherwise the sauce will become more liquid.
Then, when the egg white is set, lift the eggs slightly or - if you prefer - turn the eggs once so that the yolk hardens a little. Then serve with potatoes.
The recipe is from my grandma, without exact quantities, best just experiment a little and use more or less of the ingredients according to your own taste.
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