Lost Eggs – Sweet and Sour Eggs According To Old Recipe
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the brew:
- 1 ½ liters water
- 1 onion (s)
- 6 allspice grains
- 3 bay leaves
For the roux:
- 4 tablespoon, heaped flour
- 125 g butter
- salt
- vinegar
- sugar
Also:
- 7 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel and halve the onion.
- Fill a large saucepan with water and add a little salt, the prepared onion, the bay leaves and the allspice grains. Let everything cook for about 15 minutes.
- In the meantime, roast the flour in a saucepan until it is light to medium brown. Be careful, the flour burns quickly.
- Remove the onion, bay leaf and allspice grains from the finished stock.
- Mix the browned flour with two spoonfuls of the stock and stir everything through a sieve into the large stock pot until it is a sauce. Season with a little salt, vinegar and sugar.
- Melt the butter in a saucepan and then add to the sauce. Season again with sugar, salt and vinegar. If the sauce is too runny, add a little more brown sauce thickener.
- Now carefully beat the eggs into the pot and stir so that they don`t stick to the bottom. Poach until egg white is set.
- We always serve potatoes with it.
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