Original text of the recipe:
“6 eggs, 100 g butter, 50 g mustard, ½ tablespoon vinegar, salt, pepper. Boil hard eggs, clean, cut into quarters, then put on a heated plate and over them pour hot incense butter with mustard dissolved in vinegar, sown and piped to taste. ”
Source: 1800 practical recipes, Nicolae Olexiuc, Iulia Olexiuc, 1986
6 eggs
100 g butter
50 g mustard
1/2 teaspoon of vinegar
salt
pepper
boil hard boiled eggs (boil 10 minutes after the water boils)
cooked eggs are put in cold water for a few minutes and then cleaned off the bark, cut into long, quarters and put on a plateau
mix well the mustard with the vinegar
melt the butter in a pan and, when heated, put it off with the mustard dissolved in the vinegar
match this salt and pepper sauce and pour it over the quarters of the egg in the plateau
are served
Even if the original recipe indicates we put the egg quarters on a warm plate, we did not follow this indication because we served immediately after we prepared these eggs and so the butter sauce kept liquid.
OUA WITH UNT AND MUSTAR – very simple to prepare and very, very tasty! A great breakfast!
