Mustard eggs

2-3 eggs

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

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

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

15 g butter

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

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.

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.

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.

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

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.

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

sun ◼	Palmesøndag (Palm Sunday), start of Den stille uge (The Quiet Week)
mon	Blå mandag (Blue Monday)
tue	Hvide tirsdag (White Tuesday)
wed	Askeonsdag (Ash Wednesday)
thu ◼	Skærtorsdag (Pure Thursday)
fri ◼	Langfredag (Long Friday)
sat	Skidenlørdag (Dirty Saturday)
sun ◼	Påskedag (Easter Day)
mon ◼	Anden påskedag (Second Easter Day)

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.