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Delicate Egg Ragout | Creamy Brunch Classic with Herbs
(0)
25 min
Quick
Knuspr-Küche
Ein herrlicher deutscher Traditions-Brunch: Wachsweich gekochte Landeier in einer samtigen, buttrigen Kräutersauce mit Schalotten, feinen Erbsen, Schnittlauch und frischer Petersilie, serviert auf knusprig geröstetem Bauernbrot.
Ingredients
Preparation method
Boiling & preparing eggs
Bring a medium pot of water to a boil. Gently slide in the fresh eggs and boil for about 7 to 8 minutes until medium to hard-boiled. Immediately shock in ice-cold water, peel, and once cooled, quarter or halve lengthwise.
Peel the shallots and finely dice them. Finely snip the fresh chives and finely chop the flat-leaf parsley. Wash the lemon with hot water and squeeze out 1 tbsp of fresh lemon juice.
Preparing creamy herb sauce
Gently melt the butter in a deep frying pan or saucepan over medium heat. Sauté the diced shallots for about 2 to 3 minutes until translucent, without letting them take on color.
Chef's tip
Perfect egg consistency: For an egg ragout just like Grandma used to make, the eggs taste best when the white is firm but the yolk in the center is still soft and creamy (approx. 7.5 minutes boiling time).
Savory variation: For a tangier twist, add 1 tbsp of drained capers or a splash of dry white wine to the sauce to give it a traditional Northern German touch.
30 min
Under an hour
