Sweet and Sour Burner Sauce with Plump Egg
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon butter, which is suitable for cooking and baking
- 4 tablespoon sugar
- 3 tablespoon flour
- 4 dashes vinegar
- 400 ml water, possibly more
- 3 pinches salt
- 1 package fish fingers
- mashed potatoes
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- First let the butter melt in a saucepan. Then add about 3 tablespoons of flour and mix well. It should get crumbly. If the mixture is still too mushy, add more flour. If the consistency is perfect, let the roux take on color while stirring. Let yourself start, caution burns quickly. When it is dark, add the water while stirring well. It can smell something burnt, which is why this sauce is also called burner sauce. Now add a few points of vinegar, 3 - 4 tablespoons of sugar and 3 points of salt. Bring the sauce to the boil. If the sauce is still too thick, stretch it with water and, if necessary, season again with sugar and vinegar until it has a sweet and sour taste.
- We always let 4 eggs plop in at the end. It`s not a must, it`s a matter of taste. To do this, beat the eggshell a little on the edge of the pot and let the entire egg flop into the sauce without the shell, do not mix the egg with the sauce. Let the sauce continue to simmer. Every now and then, carefully walk along the bottom of the pot with a fork so that no egg sticks. After a short time, about 5 minutes, the eggs are ready. You can also let them cook longer, then the yolk will be hard.
- If there is not enough sauce for you personally, then stretch with water and thicken the sauce, e.g. with cornstarch.
- Prepare the fish fingers and the mashed potatoes as usual. Super easy and tasty for kids.
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