Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 large eggs
- 2 lb (900 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 tbsp kosher salt (for potato water) + salt to taste
- 2 tbsp unsalted butter (for potatoes)
- 2 tbsp chopped fresh dill, plus more to garnish
- 3 tbsp unsalted butter (for sauce)
- 3 tbsp all-purpose flour
- 1½ cups (360 ml) whole milk, warmed
- 1 cup (240 ml) low-sodium chicken or vegetable broth, warmed
- 3 tbsp German medium-hot mustard (mittelscharf)
- 1 tsp Dijon mustard
- 1½ tsp granulated sugar
- 2 tsp white wine vinegar
- ¾ tsp fine sea salt, ¼ tsp white pepper, pinch nutmeg
- Ice for ice bath
Do This
- 1. Boil potatoes in heavily salted water until tender, 12–15 minutes; drain, toss with 2 tbsp butter and 2 tbsp dill, cover to keep warm.
- 2. Warm milk and broth. Melt 3 tbsp butter in a saucepan; whisk in flour and cook 2 minutes.
- 3. Gradually whisk in warm milk and broth; simmer on low 3–4 minutes until thick and smooth.
- 4. Off heat, whisk in mustards, sugar, vinegar, salt, white pepper, and nutmeg; keep warm.
- 5. Boil eggs: lower into rolling boil (212°F/100°C) and cook 7 minutes 30 seconds; ice bath 5 minutes.
- 6. Peel eggs, halve. Plate potatoes, nestle eggs, spoon on mustard sauce, garnish with dill; serve immediately.
Why You’ll Love This Recipe
- Classic German comfort: jammy-yolk eggs in a silky, tangy mustard béchamel.
- Balanced flavors—gentle heat from mustard, rounded by a hint of sugar and vinegar.
- Weeknight-friendly: 35 minutes, minimal equipment, pantry staples.
- Cozy yet elegant plating over buttery salted potatoes with bright dill.
Grocery List
- Produce: Waxy potatoes (Yukon Gold or German Butterball), fresh dill
- Dairy: Unsalted butter, whole milk
- Pantry: Large eggs, all-purpose flour, German medium-hot mustard, Dijon mustard, white wine vinegar, granulated sugar, chicken or vegetable broth, kosher salt, fine sea salt, white pepper, nutmeg
Full Ingredients
For the Jammy Eggs
- 8 large eggs
- Ice for an ice bath
For the Salted Potatoes
- 2 lb (900 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 tbsp kosher salt (for the boiling water)
- 2 tbsp unsalted butter
- 2 tbsp finely chopped fresh dill
For the Tangy German Mustard Béchamel
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1½ cups (360 ml) whole milk, warmed to steaming (about 140°F/60°C)
- 1 cup (240 ml) low-sodium chicken or vegetable broth, warmed
- 3 tbsp German medium-hot mustard (mittelscharf)
- 1 tsp Dijon mustard
- 1½ tsp granulated sugar
- 2 tsp white wine vinegar
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp ground white pepper
- ⅛ tsp ground nutmeg
To Serve
- Extra dill fronds
- Flaky sea salt and freshly ground black pepper (optional)
Step-by-Step Instructions
Step 1: Set up and prep
Fill one large pot with water for the potatoes and bring to a boil. In a second medium pot, bring water to a rolling boil (212°F/100°C) for the eggs. Warm the milk and broth together in a small saucepan or microwave until steaming (about 140°F/60°C). Prepare an ice bath in a large bowl.
Step 2: Boil the salted potatoes
Add 1 tablespoon kosher salt to the potato pot. Add the potatoes and boil until fork-tender, 12–15 minutes. Drain well, then return to the hot pot. Add 2 tablespoons butter and 2 tablespoons chopped dill; toss to coat. Cover to keep warm off the heat.
Step 3: Start the roux
In a medium saucepan over medium heat, melt 3 tablespoons butter. Sprinkle in 3 tablespoons flour and whisk constantly for 2 minutes to cook off the raw flour taste; the roux should be bubbly and pale blond.
Step 4: Finish the mustard béchamel
While whisking, slowly stream in the warmed milk and broth. Bring to a gentle simmer, then reduce to low and cook 3–4 minutes, whisking, until the sauce thickly coats the back of a spoon. Remove from heat and whisk in German mustard, Dijon, sugar, vinegar, salt, white pepper, and nutmeg. Taste and adjust seasoning—add a pinch more salt, a splash of vinegar, or a pinch of sugar to balance. Keep warm on the lowest heat or a warm burner; do not boil after adding mustard.
Step 5: Cook the jammy eggs
Lower the eggs into the boiling water using a spoon. Cook exactly 7 minutes 30 seconds for jammy yolks (slightly set edges with a glossy center). Immediately transfer to the ice bath for 5 minutes to stop the cooking. Gently crack and peel under running water.
Step 6: Plate and serve
Halve the eggs lengthwise. Spoon a bed of warm dill potatoes onto plates or shallow bowls. Nestle the egg halves on top and generously ladle the mustard béchamel over the eggs. Garnish with dill fronds and a pinch of flaky salt and pepper if desired. Serve at once while hot and silky.
Pro Tips
- Use eggs that are 5–10 days old—they peel more easily after the ice bath.
- Warm milk and broth before adding to the roux to prevent lumps and speed thickening.
- Add mustard off the heat to keep the sauce bright and prevent bitterness.
- Salt your potato water properly—the potatoes should taste seasoned before the sauce ever hits them.
- If the sauce thickens on the stove or while holding, whisk in a splash of warm milk to loosen.
Variations
- Smoky Senfeier: Stir in 2–3 oz (60–85 g) crisped diced bacon or speck to the finished sauce.
- Herb-Caper Twist: Swap half the dill for chives and fold 1–2 tbsp chopped capers into the sauce.
- Swap the starch: Serve over buttered spaetzle, steamed rice, or mashed potatoes instead of chunked potatoes.
Storage & Make-Ahead
The mustard béchamel can be made up to 3 days ahead; cool, cover, and refrigerate. Reheat gently over low heat, whisking in a splash of milk if needed. Jammy eggs are best the day of, but can be boiled and refrigerated (unpeeled) for up to 3 days; to rewarm, place peeled eggs in 140°F/60°C water for 5 minutes. Potatoes are best fresh; if needed, refrigerate up to 2 days and reheat with a knob of butter and splash of water. Store components separately; do not freeze the sauce.
Nutrition (per serving)
Approx. 520 calories; 27 g fat; 46 g carbohydrates; 21 g protein; 4 g fiber; 820 mg sodium. Values are estimates and will vary with brands and salt levels.
