Instant Pot German eggs in mustard sauce (Senfeier)
Easy-peel eggs and tender baby potatoes steamed together in one pot, then bathed in a creamy, tangy mustard sauce, a real German weeknight dinner.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.22 a serving
- 380 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb baby potatoes, halved if bigger than a golf ball
- 8 large eggs
- 2 tbsp butter
- 1 cup vegetable broth
- 1 cup milk
- 3 tbsp Dijon mustard
- 2 tbsp chives, chopped
From your pantry
- 1 cup water
- 2 tbsp all-purpose flour
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 380 calories, 19 g protein, 36 g carbs and 17 g fat, and costs about $2.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No butter? Ghee works.
- No milk? Half-and-half works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
Pour the water into the Instant Pot and set the rack inside. Pile the potatoes and eggs on the rack.
Lock the lid, set the valve to sealing and pressure cook on high for 5 minutes.
Timer: 5 min
Dolly’s tip: It takes about 8 minutes to come up to pressure before the countdown starts.Let the pressure come down on its own for 5 minutes, then release the rest. Move the eggs into a bowl of ice water for 5 minutes and leave the potatoes in the pot to stay warm.
Timer: 5 min
Dolly’s tip: Steamed eggs are the easiest you will ever peel. The shells slip right off.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Make the sauce: the butter in a medium over medium heat. in the flour and cook 1 minute, until it smells toasty.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 1 min
Slowly whisk in the broth, then the milk, and , , until thick enough to coat a spoon, about 5 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 5 min
Dolly’s tip: Pour slowly and keep whisking. If a few lumps appear anyway, whisk harder and they smooth out.in the mustard, sugar, salt and pepper. Taste it; it should be creamy, tangy and a little sharp.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Low heat
the eggs, them and lay them in the sauce. Warm over low heat for 2 minutes.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Low heatTimer: 2 min
Serve the eggs and sauce over the potatoes, sprinkled with the chives.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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