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Königsberg Eggs | Soft-boiled in fine caper sauce
(0)
25 min
Quick
Knuspr-Küche
Ein ostpreußischer Traditionsklassiker neu interpretiert für den herzhaften Sonntagsbrunch: Perfekt wachsweich gekochte Landeier, serviert in einer samtigen, hellen Kapernsoße mit frischer Zitronennote und gehackter Petersilie. Dazu passt knusprig geröstetes Bauernbrot.
Preparation method
Boiling the eggs & preparation
Bring a pot with plenty of water to a boil. Gently lower the eggs in with a spoon and boil for about 6 to 7 minutes until soft-boiled.
Immediately rinse the eggs under cold running water to stop the cooking process. Carefully peel them and keep warm until serving.
Wash the lemon with hot water, finely grate a little zest, and squeeze out 2 tablespoons of lemon juice. Drain the capers, reserving 1 tablespoon of the caper brine. Wash the parsley, shake dry, and chop finely.
Chef's tip
For an extra-creamy treat: If you like the sauce especially velvety, you can whisk a fresh egg yolk with 2 tablespoons of cream at the end and gently fold it into the sauce once it is no longer boiling (liaison).
Classic side dish variation: Instead of farmhouse bread, traditional boiled potatoes or velvety mashed potatoes also go wonderfully with Königsberg eggs.
Ingredients
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