Wonnie`s Sweet and Sour Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g butter, full fat
- 75 g flour
- 1 small onion (s), finely diced
- 800 ml water
- 1 teaspoon, leveled salt
- 2 pinches black pepper
- 1 tablespoon vinegar - essence
- 4 tablespoon, leveled sugar
- 6 egg (s)
- possibly mustard
- possibly capers
- possibly cream
- possibly milk
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard for about 5 - 7 minutes. Melt the butter in another saucepan. Then add the onion cubes and lightly brown while stirring, d. That is, as soon as the first onions take on color and are no longer just glassy, the flour is dusted over them.
- Now brown the flour as you would with a normal dark roux, while continuing to stir. The onions will now also brown automatically! If the onions were allowed to turn too brown beforehand, they would turn black.
- When the fat-flour mixture is well browned, pour in the water little by little, stirring continuously with the whisk. Bring to the boil and now turn down the heat. Season with vinegar and sugar, salt and pepper. If you like, you can add 3 tablespoons of sugar first and season to taste! At the end, cut the boiled eggs in half or quarter or even eighth and add. We always serve potatoes with it.
- A little tip: for a mustard celebration just add 1 - 2 teaspoons of mustard, for eggs Königsberger Art just add 2 teaspoons of capers. For eggs in herbal cream, replace the water with 250 ml of cream and 550 ml of milk and add 2 bunches of herbs as required and to taste.
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