Sole Egg Variant
by Editorial Staff
Summary
| Prep Time | 12 mins |
| Total Time | 12 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 10 large egg (s)
- Mustard, hot or mild
- salt
- vinegar
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard and let them cool. When the eggs are cold, peel them and then cut them lengthways. Before cutting open, roll the egg on a mat with light pressure. Carefully squeeze out the egg yolks, season with salt, mustard, vinegar and oil as required. Put the egg yolk back on top of the egg white and eat carefully (if you take too much liquid, it could overflow) with pleasure.
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