Jajka W Sosie Chrzanowym

Ingredients · 4 servings

• 8Egg
• 50 gPrepared horseradish
• 200 gSour cream
• 30 gButter
• 25 gWheat flour
• 400 mlChicken broth, warm
• 10 gChive, chopped (to serve)
• 1 tspSalt
• ½ tspBlack pepper, ground
• 1500 mlWater, for boiling

Equipment

stovetop, kitchen scale, knife, cutting board, saucepan, small pot, whisk, bowl, serving dish, slotted spoon, spoon

Instructions

1. 1
   Prepare Station

   Gather all ingredients, weigh them, chop the chive, and set out a saucepan, small pot, whisk, knife, board, bowl, and serving dish. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Boil Eggs

   Place eggs in a pot, cover with water, bring to a boil, then simmer for 9 minutes and cool briefly before peeling. · 12 min

   What to look for: Egg shells are intact and the whites feel firm after cooling.

3. 3
   Halve Eggs

   Peel the eggs carefully and cut each one lengthways into 2 even halves, keeping the yolks tidy for serving. · 4 min

   What to look for: Egg halves are smooth, with firm yolks and clean cut faces.

4. 4
   Make Roux

   Melt butter in a saucepan over medium heat, stir in wheat flour, and cook for 1 minute without letting it brown. · 3 min

   What to look for: The roux is pale, glossy, and smooth with no dry flour visible.

5. 5
   Thicken Sauce

   Whisk in warm chicken broth gradually, then simmer gently until the sauce coats the back of a spoon. · 5 min

   What to look for: The sauce is creamy, lightly thickened, and free of lumps.

6. 6
   Finish Off Heat

   Remove the saucepan from heat, whisk in sour cream and prepared horseradish, then season with salt and black pepper. · 3 min

   What to look for: The sauce looks smooth, creamy, and slightly glossy, not split or curdled.

7. 7
   Serve With Chive

   Arrange egg halves cut-side up, pour the warm horseradish sauce over them, and garnish with chopped chive. · 3 min

   What to look for: Eggs are generously coated and dotted with bright green chive.