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Eggs with savory white sauce and beach mustard
- 10 eggs
- 50 g old-fashioned, churned butter
- 3 tablespoon wheat flour
- 500 ml whole milk
- 1½ tablespoon coarse mustard
- Lemon juice, to taste
- Dill aquavit, to taste (optional)
- 100 g freshly chopped herbs – chives, parsley, dill, etc.
- Salt
- Pepper
- Beach mustard, to taste
- Boil the eggs for 6 minutes, until 'smiling’. In Danish, a ‘smiling’ egg is equivalent to a soft-boiled egg with a barely-set yolk.
- Melt the butter in a pot – be careful it doesn't brown.
- Take the pot off the heat. Add flour and stir well, so the flour mixes with the butter.
- Put the pot back on medium heat and add 200ml of milk. Stir vigorously to avoid lumps.
- Add the rest of the milk while stirring. Continue stirring as sauce begins to thicken. After 5-6 minutes, or when sauce should coats the back of the spoon, take off heat.
- Mix mustard, salt, pepper, and the optional aquavit into the sauce and stir well. Add the freshly chopped herbs.
- Peel the warm eggs, arrange them on a platter, and pour the sauce over.
- Sprinkle the foraged beach mustard and coarse pepper over the dish.
Tips
You can make an alternative lunch version with new potatoes and quail eggs.
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Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.