Sour Eggs, Regionally Also lost Eggs
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon butter
- 2 tablespoon flour
- 500 ml milk
- 2 teaspoons vinegar essence
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 egg (s)
- 0.5 ½ bunch dill
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan that is not too narrow (the eggs should be placed loosely next to each other), add the flour and prepare a light roux. Pour the milk on top and bring to the boil. Only when there are really bubbles, add the vinegar and stir in quickly. Add the salt, sugar and finely chopped dill.
- Now crack open the eggs and let them slide into the pot one at a time. Put a lid on and let the eggs simmer for 6 minutes on the lowest heat.
- Boiled potatoes taste good with it.
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