July
Easy
5 prs.
45 min.
Eggs with savory white sauce and beach mustard
- 10 eggs
- 50 g old-fashioned, churned butter
- 3 tablespoon wheat flour
- 500 ml whole milk
- 1½ tablespoon coarse mustard
- Lemon juice, to taste
- Dill aquavit, to taste (optional)
- 100 g freshly chopped herbs – chives, parsley, dill, etc.
- Salt
- Pepper
- Beach mustard, to taste
- Boil the eggs for 6 minutes, until 'smiling’. In Danish, a ‘smiling’ egg is equivalent to a soft-boiled egg with a barely-set yolk.
- Melt the butter in a pot – be careful it doesn't brown.
- Take the pot off the heat. Add flour and stir well, so the flour mixes with the butter.
- Put the pot back on medium heat and add 200ml of milk. Stir vigorously to avoid lumps.
- Add the rest of the milk while stirring. Continue stirring as sauce begins to thicken. After 5-6 minutes, or when sauce should coats the back of the spoon, take off heat.
- Mix mustard, salt, pepper, and the optional aquavit into the sauce and stir well. Add the freshly chopped herbs.
- Peel the warm eggs, arrange them on a platter, and pour the sauce over.
- Sprinkle the foraged beach mustard and coarse pepper over the dish.
Tips
You can make an alternative lunch version with new potatoes and quail eggs.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
