Eggs in Mustard SauceThis is screamingly simple and really good.
Seeth your Egges almost harde, then peele them and cut them in quarters, then take a little Butter in a frying panne and melt it a little broune, the put to it in to the panne, a little Vinegar, Mustarde, Pepper and Salte, and then put it into a platter upon your Egges.
--J. Partridge, The Widowes Treasure, 1585
Sauce for 1 egg
1/2 tablespoon butter
1 teaspoon mustard
1 teaspoon white wine vinegar
salt & pepper
Hard boil eggs, about 1 per person is probably good. (To hard boil eggs, cover them with cold water and set to boil. When the water is boiling, turn off the heat, cover the pot and let sit for 15-20 minutes. Run eggs under cold water)
When you’re ready to serve, peel the eggs and quarter them.
Melt the butter in a saucepan, add the mustard and vinegar, season with salt and pepper. When it's hot, pour over the eggs.
I made my own mustard with equal parts of Coleman's mustard flour and water. Make about 10 minutes in advance for the flavor to develop.
I picked white wine vinegar so it wouldn’t discolor the sauce.
Serve the sauce hot, as the butter will congeal as it cools. The eggs can be cooked well in advance, and the sauce might be able to be made in advance and reheated, but it’s so easy there doesn’t seem to be a point.
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Copyright 2003, Abigail Weiner