Crunchy Eggs in Mustard Sauce with Potato-Carrot Mash

Region: Saxony-Anhalt, former East Germany, all over Germany

This is pure simplicity: Eggs, a sauce made with Mustard on mashed potatoes and a fresh cucumber salad. It is more a spring than winter dish, but I received the instructions to cook more vegetarian food.

Eggs in Mustard Sauce  is a dish you will probably never find on the menu of a German Restaurant outside of Germany, yet it is a dish that every German knows.  It might have its roots in the Ukraine and Russia where eggs with mustard or horseradish sauce are not uncommon.

Interestingly, it is a meal, that most Germans associate with their childhood and they probably did not like it very much. It takes some growing up to appreciate eggs in mustard sauce, I guess.

It is an inexpensive, fast and easy to make dish, commonly served with mashed potatoes and a fresh leafy salad. The sauce is often made with a white roux and mustard. I personally am not a fan of the combination of flour and mustard, thus I have adopted a version using yogurt and butter for the sauce. I turn the peeled eggs in Panko, and give them a quick fry. Everything is served with lots of sauce, Potato-Carrot Mash and a fresh cucumber salad.

If you know Eggs in Mustard sauce; starting today you will never go back to the traditional version.

Oh, and something else: Though hard to fathom, but this meal is completely vegetarian.

Serves:     4                    Difficulty:     easy                     Preparation time:     60 minutes


  • 8-12 Eggs
  • 300 g (10.5 oz) Panko (buy in Asia Shop) or alternatively fine bread crumbs
  • 200 g (7 oz) Flour
  • 1-2 Eggs, beaten
  • 1 l (35 fl oz) of frying oil
  • Some Vinegar and Salt
  • 500g (1 lb or 17.6 oz) low fat Yogurt
  • 2-5 TBS Mustard (medium spicy)
  • 1 TS dried Estragon
  • 80g (2.8 oz) butter
  • 1 TS Mustard Seeds
  • ½ TS Sugar
  • Salt and Pepper
  • 500g (1 lb or 17,6 oz)  Carrots
  • 500g (1 lb or 17,6 oz) Potatoes
  • 2 TBS Butter
  • 100 ml (3.5 fl oz) Milk
  • Salt, Pepper, freshly ground Nutmeg
  • 2 Cucumbers
  • 2 Shallot, finely chopped
  • 1/2 Bunch TBS Dill, finely chopped
  • 4 TBS White Wine Vinegar
  • Sugar, Salt and Pepper
  • 5-10 TBS Cream
  • 3 TBS fresh Parsley, finely chopped.


Peel carrots and potatoes and place in a pot. Add Water to almost cover the potatoes/carrots. Add a lid and bring to a boil on high heat. Once boiling, reduce heat to 1/3 and let simmer for 20 minutes

Wash the cucumber thoroughly under warm water. Cut into very fine slices, (consider using a cucumber slicer). Sprinkle one TS of salt over the cucumber and in a glass or plastic bowl, massage the salt into the cucumbers (using your hands). Chill the cucumbers for later use.

In the meantime, prepare the mustard sauce: Combine 2TBS of medium spicy mustard in a sauce pan, add 5 TBS of yogurt and carefully apply heat. Gradually add butter and let melt. Add more yogurt and mustard depending on your preference on how “mustardy” you want the sauce to be. Season with freshly ground salt and pepper and 1/2 TS sugar. Be cautious not to boil the sauce but only heat it up. Boiling will make the sauce flaky. Place a lid on the sauce and set aside.

In another cooking pot, bring water to a boil. Add a splash of vinegar and some salt to the boiling water. Pierce the egg shells on one side using a needle or egg pricker. Carefully place eggs in boiling water and let cook for exactly 8 minutes. Place eggs into cold water for 30 seconds, remove from water and set aside.

Drain vegetable stock from Potatoes/carrots. Add 2 TBS of butter to potatoes/carrots and roughly mash. Add milk and mash until you have the desired consistency. Generously season with salt, pepper, and nutmeg. Add some freshly chopped parsley, mix and keep warm.

Remove cucumbers from fridge. A lot of liquid will have collected. Drain it, and squeeze any access liquid from cucumbers. Add 2 finely chopped shallot,1/2 bunch finely chopped Dill, 4 TBS White Wine Vinegar and 5 -10 TBS of cream. Season with Sugar, Salt, and Pepper to your liking. (The amounts mentioned for the salad dressing are just rough guidlines. Experiment and adjust tu your liking.)

Prepare 3 deep dishes, one with 200 g (7 oz) flour, one with 2 beaten whole egg, and one with 300 g (10.5 oz) Panko/bread crumbs.

Carfully peel all eggs, then one by one turn and cover well first in flour, then in egg, and finally in Panko/Breadcrumbs. Firmly (without popping the egg) press the Panko onto the egg.

Heat 1 l (35 fl oz) of frying oil in a medium pot and fry several eggs at a time for 3 minutes, carefully turning them occasionally.

Serve on individual preheated plates: First arrange the mash, then the sauce, place 2 eggs onto sauce and sprinkle with freshly chopped parsley. Serve cucumber salad on a side plate.

Tip: You may want to experiment with different type of Mustards such as: Dijon, Sweet Mustard, herbed Mustard, Honey Mustard, or even Chili Mustard. Also consider serving 2-3 different types of Mustard sauce if the mood strikes you.

And then:


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