German Sweet Sour Eggs Aka Suess Sauer Eier
Delight in the comforting and unconventional flavors of German Sweet Sour Eggs, known as Suess Sauer Eier, a traditional dish that masterfully balances tangy and sweet notes. This recipe features tender hard-boiled eggs nestled in a velvety, golden sauce made from butter, flour, and a rich broth base, elevated with the bold contrast of white vinegar and granulated sugar. A touch of heavy cream lends luxurious richness, while simple seasonings like salt and black pepper tie the dish together. Perfectly paired with boiled potatoes, crusty bread, or noodles, this quick and satisfying meal is ready in just 35 minutes—making it an ideal choice for weeknight dinners or exploring authentic German cuisine. Garnish with fresh parsley for a pop of color and freshness, and experience this cherished homestyle classic that harmonizes savory, sweet, and sour in every bite.
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Recipe Information
Ingredients
- 6 whole Hard-boiled eggs
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken or vegetable broth
- 0.25 cup White vinegar
- 2 tablespoons Granulated sugar
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Begin by hard-boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes. Then transfer them to a bowl of ice water to cool. Peel the eggs once cooled and set aside.
In a medium saucepan, melt the butter over medium heat.
Once the butter is melted, add the flour and whisk continuously to create a roux. Cook for 2-3 minutes, until the mixture turns lightly golden.
Gradually pour in the chicken or vegetable broth while whisking constantly to prevent lumps. Continue to cook for 3-5 minutes until the sauce thickens.
Add the white vinegar, granulated sugar, salt, and black pepper to the sauce. Stir to combine and adjust the balance of sweetness and tanginess to your taste if needed.
Lower the heat and stir in the heavy cream. Allow the sauce to simmer gently for another 2-3 minutes.
Cut the hard-boiled eggs in half and gently place them into the sauce. Let them warm through for about 2-3 minutes.
Serve the sweet-sour eggs with boiled potatoes, crusty bread, or noodles. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
