Mustard eggs Sennepsæg

• 2-3 eggs

• 2-3 æg

1. Boil the eggs, so they are soft-boiled. Give them approximately 7 minutes.

1. Kog æggene så de er smilende. De skal have omkring 7 minutter.

• 2 1/2 tsp potato starch
• 1/2 tsp mustard powder
• 1/4 tsp salt
• 2 dl milk

• 2 1/2 tsk kartoffelmel
• 1/2 tsk sennepspulver
• 1/4 tsk salt
• 2 dl mælk

2. Put potato starch, mustard powder, salt and milk in a pot.
3. Stir until all is dissolved.

2. Kom kartoffelmel, sennepspulver, salt og mælk i en gryde.
3. Rør ud til alt er opløst.

• 15 g butter

• 15 g smør

4. Put butter in the pot.
5. Set on medium heat.
6. Stir regularly, to prevent burning.
7. Proceed when the sauce has a good thickness. It does not have to boil.
8. Pour the sauce onto a platter.
9. Peel the eggs.
10. Cut the eggs in halves.
11. Put the eggs onto the platter, on top of the sauce.

4. Kom smør i gryden.
5. Sæt middelhøj varme under gryden.
6. Rør jævnligt rundt, så det ikke brænder på.
7. Gå videre når sovsen har en god tykkelse. Den behøver ikke koge.
8. Hæld sovsen i et fad.
9. Pil æggene.
10. Skær æggene i halve.
11. Læg æggene i fadet, oven i sovsen.

Served warm. The dish is delicious as it is, but it looks a bit unimpressive. You can garnish it with parsley, cress or small pieces of fried bacon, if you like.

Spises varmt eller lunt. Retten smager godt som den er, men ser noget kedelig ud. Man kan pynte med persille, karse eller små stykker stegt bacon, hvis man synes.

Mustard eggs are often eaten without side dishes. But otherwise with rye bread. Or you can eat them with blanched green beans, boiled potatoes, or whatever you fancy.

Sennepsæg spises ofte uden tilbehør. Men ellers med rugbrød til. Eller med blancherede grønne bønner, med kogte kartofler eller hvad man nu har lyst til.

In the original recipe, the sauce is made with a roux, but it is easier to make it the way described here. Furthermore, wheat flour can mask the flavor a bit, whereas potato starch gives a cleaner taste.

I den originale opskrift laver man sovsen med en opbagning, men det er nemmere at lave den som opskriften her beskriver. Desuden kan hvedemel sløre smagen lidt, hvor kartoffelmel giver en klarere smag.

🐣 Mustard eggs are a traditional Easter dish in Denmark and Northern Germany. But many eat it all year round.

🐣 Sennepsæg er en traditionel påskeret i Danmark og Nordtyskland. Men mange spiser retten hele året rundt.

Mustard eggs were called "Dirty eggs" in Danish, back in the past. It sounds weird, but it was a festive meal, and nothing negative was meant by the name. It was called like that, because it was a tradition to eat it on "Dirty Saturday". The weird language doesnt stop there. The sauce was called "thigh mustard". Because you sat there swinging a platter of mustard seeds between your thighs, so that a canonball rolled around in it. It ground the seeds, that were then used to make the "thigh mustard" sauce.

Sennepsæg blev i gammel tid kaldt "skidne æg". Det lyder mærkeligt, men det var et festmåltid, og man mente ikke noget negativt med det navn. Retten hed sådan, fordi traditionen var at spise den når det var "Skidenlørdag". Det mærkelige sprog stopper ikke der. Sovsen blev kaldt for "lårsennep". Det navn kom af at man sad og svingede med et fad sennepskorn mellem lårene, sådan at en kanonkugle trillede rundt i det. Den malede på den måde sennepskornene, som man så brugte til at lave "lårsennep" sovsen med.

The Danish names of the Easter days, are not what you are used to:

De færreste kender navnene på alle påskedagene. Her er de:

The rows marked with yellow are the holy days. Dirty Saturday was called that, because you on that day cleaned, washed and did all the work you otherwise could not do on the holy days. Mustard eggs are quick to make, so they were practical to eat on such a day.

Rækkerne markeret med gult er helligdagene. Skidenlørdag blev kaldt sådan fordi man den dag gjorde rent, vaskede og lavede alt det arbejde man ellers ikke kunne i helligdagene. Sennepsæg er hurtige at lave, så de var praktiske at spise sådan en dag.