Eier in Gruner Sosse (Eggs in Green Sauce)

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Ingredients:
8
Serves:
4
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ingredients

  • 2 tablespoons mayonnaise
  • 1 cup sour cream (You can use part yogurt if so desired.)
  • 1 medium lemon, Juiced
  • 9 large eggs, Hard Cooked
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon sugar
  • 1 12 cups fresh herbs, Chopped (Any kind of fresh herbs such as dill, chives, parsley or tarragon)
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directions

  • Blend mayonnaise, sour cream and lemon juice.
  • Finely chop 1 hard-cooked egg and stir into mayonnaise mixture.
  • Season with salt, pepper, and sugar.
  • Thoroughly rinse herbs, pat dry, and chop.
  • Blend with the sauce.
  • Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve.

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Reviews

  1. I made this recipe for the Bargain Basement game. This recipe appealed to me, and I wanted to give it a second chance after the previous bad review. It vaguely reminded me of some other German food made by my German mother and grandparents when I was young. So I went ahead and gave this recipe a try. I do have to say that the sour cream gives this a very rich taste. I wasn't too sure how to eat this at first, so I tried putting it on bread and eating it like egg salad. That was way too rich and overpowering. I went ahead and Googled the name of the recipe to try to figure out how to eat it. It looks like this is usually served in Germany over potatoes or asparagus. Now I can remember why this recipe seemed familiar! It is similar to things that we would eat over baked potatoes. I am going to try it tomorrow and update this review to reflect my experience! Thanks for the chance to try out the German recipe!
     
  2. This thing was not good at all, i would highly unrecommend it, it had a foul smell and the taste was unbearable!
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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