Egg ragout from Mecklenburg
Ingredients for 1 - 2 persons:
3-5 eggs
1 glass of pea carrots
1 can of corn
about 1/4 pack of butter
Flour and butter for roux
some Milk
a glass of water
Salt, nutmeg, a little pepper, 1 teaspoon sugar, herbs of your choice (parsley / dill / savory)
With boiled potatoes.
After the here mentioned mushroom egg ragout here is a mushroom-free ragout tip, the favorite dish of my childhood.
Boil, quench, peel and quarter the eggs. Divide the district again. Let cool down. Open the can of corn and glass of the Erbenmöhren, drain the water into a container.
Put potatoes on.
Make a light sauce in a large pot (in the end, put everything in!): Make a roux of 1/4 butter (about 60g) and add the flour. Melt the butter over low heat, gradually add flour while stirring until a thick sauce is obtained. Add a little salt, a little pepper, nutmeg to taste and a level teaspoon of sugar.
While stirring, add the previously drained vegetable water, then a sip of milk. Then pour a glass of water. Add herbs. Possibly. some nutmeg or for the mildness of some sugar.
Increase heat slightly, it may simmer slightly. Then add the vegetables. Finally the cut eggs. Carefully stir. Simmer briefly and heat up.
The potatoes are ready. Keep ragout on a tiny scale until they are drained and the table is set.
Serve the potatoes with the egg ragout as a sauce.
Good Appetite!
