We continue our series with our chefs' favourite recipes. This recipe is for everyone who, even after Easter, cannot get enough of eggs. We hope that it will give you a little vacation feeling and make you want to visit our hotels and restaurants again after the lockdown.
Germany and Austria - these two countries do not always agree on everything, especially when it comes to the German language. What they do have in common, however, is their love of delicious homemade meals. In addition to Austrian specialties, also some traditional East German meals find their way onto the menu of the restaurant Bar Roque at the Wyndham Grand Salzburg Conference Centre thanks to the leadership of F&B Manager Jaqueline Uhlig.
Got too many leftover eggs from Easter? No problem, Jaqueline has just the right recipe for you, and it is very easy to prepare. Who she is and why eggs in mustard sauce taste delicious in both East Germany and Austria is answered by the F&B Manager herself:
Eggs and East Germany: The inside story
My name is Jaqueline Uhlig and I have been working in the catering industry for 16 years now. My career path is very classic: After my apprenticeship in East Germany I went to Austria as a seasonal worker. Afterwards, I specialised in restaurant management with a focus on wine and cheese. Recently, I took the chance to change to higher management at the Wyndham Grand Salzburg Conference Centre.
I have been working in this wonderful hotel with all its challenges and opportunities for over 2 years now. I started as an F&B Management Trainee in 2019. Since the beginning of 2021, I have been in charge of the F&B management.
Now, let's talk about the recipe: Eggs in mustard sauce have been my favourite meal ever since I can remember. No matter the occasion - grandma's mustard eggs are always the right choice! The tender eggs in a mustard sauce have always been a classic at our home in the East of Germany. They are perfect for a quick lunch or dinner. Thanks to the potatoes on the side, they also fill up nicely. If you have received too many colourful eggs for Easter, there will be no better recipe to put them to good use than this one. The extra creamy sauce rounds it all off wonderfully. I hope you will have fun preparing the dish and enjoy it as much as I do!
Eggs in mustard sauce: Grandma's original
Ingredients (serves 2):
- 350 g potatoes
- 1/2 tsp. salt
- 8 eggs
- 2 onions
- 30 g butter
- 4 tsp. flour
- 500 ml milk
- 200 g mustard (the chef recommends "Bautzner" medium-hot)
- 1 pinch of salt and pepper
- 1 tsp. sugar
- 1 tsp. parsley, chopped
- 200 ml broth
- Peel the potatoes and put on a pot of salted water in the meantime. Boil the potatoes in the salted water.
- At the same time, put the eggs in another pot and bring to a boil.
- Whilst the potatoes and eggs are boiling, dice the onions and heat up some butter in a pan. Sauté the onions until translucent.
- Pour the milk into a bowl and mix it with the flour. Then add it to the pan with the onions. Add salt, pepper, sugar and broth and boil down until the sauce thickens.
- Peel the boiled eggs and add them to the sauce.
- Arrange the potatoes on plates and add the eggs and the mustard sauce on top. Garnish with parsley.
The Uhlig family tip:
Mash the potatoes with a fork to soak up the fantastic sauce when you eat them. Easter memories will come flooding back!
We would like to thank Jaqueline for this fantastic recipe and can only recommend you to visit her at the Wyndham Grand Salzburg Conference Centre as soon as possible!
Editor: Bea Lehofer