As of: April 8, 2024, 8:02 a.m
By: Marco Blanco Ucles
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There are often lots of eggs left over after Easter. If you're tired of the pure version, you can use it to prepare wonderfully simple dishes.
The entire family often comes together at Easter. Pretty, brightly colored Easter eggs are an integral part. Calculating the right amount is not that easy - there are usually still a lot of eggs left over. However, if you no longer feel like eating pure eggs after the holidays, you can still use them. Because there are numerous wonderfully delicious dishes made with hard-boiled eggs. There is also something for everyone with soft eggs, such as waxy and fried eggs with salad.
Hard-boiled eggs are wonderful to use in asparagus dishes
Easter eggs can be used in other recipes even after the celebration. © Frank Sorge/IMAGO
Quick to make and guaranteed to be a treat – fans of hard-boiled eggs can use them to prepare both light and hearty dishes. Be it a wonderful spring egg ragout with asparagus or a traditional mustard celebration – there is something for every taste.
Spring Egg Ragout: These ingredients are needed for two servings
300g potatoes
4 eggs
1/2 kohlrabi
250 green asparagus
1 1/2 tsp vegetable broth powder
375ml water
1 large carrot
25g butter
25g flour
60 ml milk
50g whipped cream
1/2 tbsp lemon juice
a bit of salt
some pepper
some parsley
Spring egg ragout: It's that easy
Peel and wash the potatoes, carrots and kohlrabi. Cut the potatoes and carrots into slices and the kohlrabi into thick sticks. Wash the asparagus, cut off the bottom ends and then cut it into pieces.
Boil water and stock powder and let the vegetables cook for around 15 minutes. Then drain the vegetables and collect the broth.
Heat the fat and sweat the flour in it. While stirring, pour in the milk, cream and stock and bring everything to the boil. Now let the sauce simmer at a low temperature for around ten minutes, stirring the liquid well every now and then.
Wash and chop the parsley and add it to the sauce. Season the sauce with lemon juice, salt and pepper. Add the vegetables and stir everything gently. Peel the Easter eggs and halve them. Then serve them with the ragout. Depending on your taste,
Chefkoch.de
also recommends adding a tomato that has been previously washed, seeded and diced. Bon appetit!
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Classic mustard celebration: Only a few ingredients are needed for two servings
4 eggs
300 ml vegetable broth
2 tbsp butter
1 1/2 tbsp flour
50 ml whipped cream
1 teaspoon grainy mustard
3 tsp hot mustard
1/2 box of garden cress
Hearty mustard celebration: They are prepared so quickly
Heat the butter in the pot. Let the butter melt completely and then stir in the flour.
Now stir in the vegetable stock and cream and let the liquid simmer on medium heat for around 15 minutes. Stir occasionally to create a smooth sauce.
Season the sauce with the coarse and spicy mustard and then season to taste with salt and sugar. Now place the hard-boiled Easter eggs in the sauce. Cut off the cress and sprinkle it over the mustard sauce. Potatoes, for example, are suitable as a side dish, advises
Chefkoch.de
.
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