Looking for a new idea for something to do with some of those leftover hard cooked eggs? How about trying something a little different? Skidne æg was one of my favorite lunches growing up, which translated means Dirty Eggs, not the greatest name, but the flavour, well, let me just say it's yummy. Ideally, you want eggs that are just barely hard cooked, most recipes call for a 7 minute egg. However, this recipe does yield itself very nicely to hard cooked eggs as well. Which is why I'm posting it today.
If you have kids, they wanted to decorate hard cooked eggs, and you probably have a few left over since you know your kids didn't really want to eat all those eggs, just decorate them. I know you can always make egg salad sandwiches, or potato salad or sliced eggs on bread. However, why not try this with some of the eggs. And by now you're probably sick of the hard cooked eggs anyway.
Peel your hard cooked eggs and set aside. I made some eggs up for this, because I didn't decorate any eggs this year, but as I said before, this is also a great light lunch so go ahead and boil a couple of eggs if you don't have any handy. I'll wait.
Ready? Good, so am I.
To start with, make a white sauce, simple right? But try using this trick, heating your milk in the microwave while you are making a roux. Which is just your basic flour and butter or oil, in a pan. Then whisk in the hot milk with the roux and cook for a minute or so until it is thickened. Add a couple of tablespoons Dijon Mustard and whisk that in. Some salt and pepper to taste and then you are ready for the eggs.
Serve the eggs with a side of rye bread.
There you have it, a simple, different way to serve those pesky leftover hard-cooked eggs or just a nice light lunch.
If you have kids, they wanted to decorate hard cooked eggs, and you probably have a few left over since you know your kids didn't really want to eat all those eggs, just decorate them. I know you can always make egg salad sandwiches, or potato salad or sliced eggs on bread. However, why not try this with some of the eggs. And by now you're probably sick of the hard cooked eggs anyway.
Peel your hard cooked eggs and set aside. I made some eggs up for this, because I didn't decorate any eggs this year, but as I said before, this is also a great light lunch so go ahead and boil a couple of eggs if you don't have any handy. I'll wait.
Ready? Good, so am I.
To start with, make a white sauce, simple right? But try using this trick, heating your milk in the microwave while you are making a roux. Which is just your basic flour and butter or oil, in a pan. Then whisk in the hot milk with the roux and cook for a minute or so until it is thickened. Add a couple of tablespoons Dijon Mustard and whisk that in. Some salt and pepper to taste and then you are ready for the eggs.
There you have it, a simple, different way to serve those pesky leftover hard-cooked eggs or just a nice light lunch.
yield: 1 serving
Skidne Æg (Cooked eggs in Mustard sauce)
prep time: 5 MINScook time: 5 MINStotal time: 10 mins
Mom used to make this every Easter as one of many ways to use up leftover hard cooked eggs. But she also made it from time to time during the year as a nice light lunch. I make it for myself as a lunch occasionally.
INGREDIENTS:
- 2 soft or hard cooked eggs, peeled.
- 1 cup milk
- 1 tablespoon Flour
- 1 tablespoon Butter
- 2 tablespoons Dijon Mustard
- Salt and pepper to taste
INSTRUCTIONS:
- Cook eggs, either soft cooked or hard cooked, peel and set aside while making the sauce.
- Heat 1 cup milk in microwave until hot. Melt 1 tablespoon butter in pan over medium heat, add 1 tablespoon flour and whisk together and let cook for 1-2 minutes, stirring constantly. Pour the hot milk into the pan, whisking constantly. Let cook for 2 minutes. Whisk in 2 tablespoons Dijon Mustard. Add salt and pepper to taste, if desired. If you desire a more mustard taste, add another tablespoon of Dijon Mustard.
- Warm the peeled hard cooked eggs, or barely cooked eggs in some hot water for just about a minute or two, if they're cold. Or just stick the peeled cold eggs into the sauce and spoon the sauce over them for a couple of minutes to warm the eggs up again. Just keep the pot on low while you're doing that.
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This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.
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This is on my to-do list as well. I love this dish, it was one of my favorite growing up. You managed to translate Skidene Æg very gracefully :)
ReplyDeleteThank you. The translated name doesn't do this justice. I used to think that this was a treat when we were growing up, but it was probably my mother's way of using up eggs or making us a light meal when she didn't want to cook.
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