Tag Archives: Mustard

Skidne æg (Hard cooked eggs in Mustard Sauce)

Looking for a new idea for something to do with some of those leftover hard cooked eggs?    How about trying something a little different?   Skidne æg was one of my favorite lunches growing up, which translated means Dirty Eggs, not the greatest name, but the flavour, well, let me just say it’s yummy.     Ideally, you want eggs that are just barely hard cooked, most recipes call for a 7 minute egg.    However, this recipe does yield itself very nicely to hard cooked eggs as well.    Which is why I’m posting it today.

If you have kids, they wanted to decorate hard-cooked eggs, and you probably have a few left over since you know your kids didn’t really want to eat all those eggs, just decorate them.   I know you can always make egg salad sandwiches, or potato salad or sliced eggs on bread.   However, why not try this with some of the eggs.  And by now you’re probably sick of the hard-cooked eggs anyway.

Peel your hard-cooked eggs and set aside.   I made some eggs up for this, because I didn’t decorate any eggs this year, but as I said before, this is also a great light lunch so go ahead and boil a couple of eggs if you don’t have any handy.   I’ll wait.

Ready? Good, so am I.

To start with, make a white sauce, simple right?   But try using this trick, heating your milk in the microwave while you are making a roux.   Which is just your basic flour and butter or oil, in a pan.   Then whisk in the hot milk with the roux and cook for a minute or so until thickened.   Add a couple of tablespoons Dijon Mustard and whisk that in.  Some salt and pepper to taste and then you are ready for the eggs.

You can warm your peeled hard-cooked eggs, or barely cooked eggs in some hot water for just about a minute or two, if they’re cold.   Or my mom used to just stick the peeled cold eggs into the sauce and spoon the sauce over them for a couple of minutes to warm the eggs up again.   Just keep the pot on low while you’re doing that.    And serve the eggs with a side of rye bread or in my case white toast since I didn’t have any Rye-bread.   I know it’s time to make a few loaves.   But I’ve been in a time crunch the last little while and every time I plan on a baking day, my plans get changed.

There you have it, a simple, different way to serve those pesky leftover hard-cooked eggs or just a nice light lunch.

White Sauce
1 1/2 cup hot milk or half and half
1-2 tablespoons flour
1-2 tablespoons butter
2 tablespoons Dijon Mustard
Salt and Pepper to taste.
Heat milk in a small saucepan or in the microwave until hot.   Make a roux of the flour and butter in a saucepan and cook until it bubbles for minute or so, stirring
constantly.   Then whisk in the hot milk, and cook until thickened.   Stir in the  mustard and taste.   Add some salt and pepper at this point, to taste.     Add your eggs to the pan to heat up or if using freshly cooked eggs, place your peeled eggs onto a plate and pour the sauce over them.   Serve with some lovely rye bread or toast.


Some years ago my DH was listening to a radio show and the hosts were talking about this dish that they loved.  And I was asked to make it.   So I did, even though my brain kept telling me that the list of ingredients was weird.  And I really didn’t see how they could come together and taste good.  I mean really, dill pickles, bacon, mustard, flank steak?  I mean on a hamburger, ok, but inside?  I was wrong, big time wrong.   I made it and it was totally awesome.   Served with some lovely mashed potatoes, corn and well, all I can say is, we finished it off in short order.   That dish is now part of my repertoire, and gets made every so often when I can find a good flank steak on sale.    If you’ve been paying attention to beef prices lately, you know what I mean.  The prices, well, let me put it like this, we’re eating less beef these days.   Chicken is our new best friend.   Just kidding, beef and pork are in the running as well.  Sheesh!

The pickles and bacon are so good inside the meat.  Even if the meat fell apart on me.

To start with, you need a flank steak.   Get your pickles, bacon and mustard ready, you need them handy.

And some butchers twine if you have it or I just use a heavy-duty cotton thread, I cut a long piece and double it.   (trust me, you don’t want to be trying to cut the thread when you’re rolling the flank steak up). Unroll the steak if it’s rolled up or folded and flatten it out with your hands.

You did wash your hands first, right?   OK, and this does get messy, so if you need to put gloves on, go ahead, I’ll wait.    Ready?

Spread the mustard on the inside of the flank steak,

You could write your name with the mustard here, if it isn’t too long a name.


Pastry brushes are fun to play with, giggle.

then line it with the dill pickle slices,

I know I showed Vlasic pickles at first, but they were all rind, so I switched to Mt. Olive pickles.

you don’t need to go all the way to the edges with the pickles.   Then on top of the pickles, place some bacon slices,

it all depends on how big your flank steak is.   Then, and this is the fun part, you get to roll it up.    And you’ll want to roll it lengthwise, so that the long meat fibers can be cut when you slice it.

Notice the string under the steak on the left side?



See the toothpicks, it’s a good idea to take them out after the Rouladen is done.  They don’t taste good.

When you’ve wrestled the meat together tie it off.    You could also use some toothpicks to close it if you like, I’ve used both in the past.   And did again.    Toothpicks are not cheating, you want the insides of the flank steak to stay inside.

Then brown it a little on both sides before placing in an oven proof dish.

Do they make oblong fry pans?  Just wondering?

Deglaze your fry pan with some water, no point in wasting any of that delicious fond.   Add enough water to come half way up the roll.

My dish was a little big for this guy, (too small a fry pan, and too big a roasting pan, hmmm

Cover and let it cook for at least two hours in a 325 deg. oven.    (I let mine cook a little long yesterday, but it was still really good).   If you can, turn the flank steak roll at least twice during the cooking process, this keeps it from drying out.   A flank steak doesn’t have much fat, well it shouldn’t have much fat.   You do have the bacon on the inside, but that’s on the inside.  I take the cover off the last 20 minutes or so.   Just cause I like it browned a little more.

Please ignore the messy stove top, I did.

After it’s cooked, take out and let it rest while you make gravy.    Make a slurry of water and flour and add to the liquid in the pan.   Taste at this point, you’ll probably need to add some water, and if you add the water the potatoes cooked in, this helps to add just a little more texture and flavour to the sauce.    Taste it to make sure.   I find that the gravy is pretty darn intense, and have never added salt.
Slice the Rouladen, and serve with some lovely home made mashed potatoes and that great gravy.

See the pickles and bacon inside, they are so good.

Flank Steak
Dill Pickles
String and toothpicks to tie it up with.
Water and flour slurry to make gravy

Pepper if you like, but you don’t need salt.  The pickles and bacon have enough in them.

How simple is that, and you’ve got all the how to’s in pictures above.