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Eggs in Mustard Sauce

  • 5 eggs
  • 1 1/2 cup milk
  • 2 1/2 tablespoons cornmeal
  • Salt, mustard
Hard-cooked eggs then peel them. Scald the milk, add to it the cornmeal, salt and mustard which have been rubbed together to a paste with a little of the hot milk. Bring mixture to a good boil then add the eggs, and serve very hot.
Submitted by Cassyjean - Torrington, CT May 24, 2009
15 min 30 min 45 min
Recipe Rascal