Sole eggs with three dips

Name: Sole eggs with three dips
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 1 medium onion; 3 TABLESPOONS + 1 pinch of salt; 3 Bay leaves; 1 TEASPOON Peppercorns; 1 TEASPOON Caraway seeds; 1-2 red chillies; 12 Eggs; 75 g Salad cream; 200 g Sour cream or sour cream; 1-2 TABLESPOONS White wine vinegar; 2 TABLESPOONS grated horseradish; 2 TABLESPOONS medium hot mustard; 6 TABLESPOONS Ketchup; 2 TABLESPOONS Chilli sauce (bottle); 7-10 Tbsp Cress and coarse pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

1 medium onion
3 TABLESPOONS + 1 pinch of salt
3 Bay leaves
1 TEASPOON Peppercorns
1 TEASPOON Caraway seeds
1-2 red chillies
12 Eggs
75 g Salad cream
200 g Sour cream or sour cream
1-2 TABLESPOONS White wine vinegar
2 TABLESPOONS grated horseradish
2 TABLESPOONS medium hot mustard
6 TABLESPOONS Ketchup
2 TABLESPOONS Chilli sauce (bottle)
7-10 Tbsp Cress and coarse pepper

Directions

1
Peel onion and cut into rings. Bring 1 l water, 3 tbsp salt, spices, chillies and onion to the boil. Boil the eggs in the broth for about 10 minutes
2
Lightly beat the shells of the eggs, but do not remove them. Put eggs in a tall glass covered with stock and let them rest in the fridge for 2-3 days
3
Mix salad cream, sour cream and vinegar. Mix half of the cream with horseradish, half with mustard. Mix ketchup and chili sauce. Sprinkle horseradish cream with cress, mustard cream with pepper. Pass the dips to the eggs