Stewed Eggs Stuvade Gg
Indulge in the creamy comfort of Stewed Eggs Stuvade Gg, a traditional Scandinavian-inspired dish that combines simplicity and elegance. This recipe features perfectly boiled eggs bathed in a luscious white sauce made from butter, flour, whole milk, and a touch of heavy cream for extra richness. Seasoned with white pepper, salt, and a subtle hint of nutmeg, this velvety sauce beautifully enhances the delicate flavor of the eggs. Ready in just 30 minutes, it’s a quick yet impressive meal that pairs wonderfully with boiled potatoes, steamed vegetables, or crusty buttered bread. Garnish with fresh parsley for a pop of color and freshness, and enjoy a comforting dish that’s as versatile as it is satisfying. Perfect for brunch, lunch, or a cozy dinner, this creamy egg recipe is sure to tempt your taste buds and become a new favorite.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground white pepper
- 0.125 teaspoons Ground nutmeg (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
While the eggs are cooking, prepare a bowl of ice water. Once the eggs are done, transfer them to the ice water to cool for at least 5 minutes. Peel the shells off the eggs once they have cooled and set them aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the milk while whisking to avoid lumps. Add the heavy cream and continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
Reduce the heat to low and season the sauce with salt, white pepper, and nutmeg (if using). Stir well to combine.
Slice the peeled boiled eggs in half or quarters and gently add them to the white sauce. Use a spoon to coat the eggs in the sauce without breaking them apart.
Simmer the eggs in the sauce for 5 minutes, allowing them to heat through and absorb the flavors of the sauce.
Transfer the stewed eggs to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm with boiled potatoes, steamed vegetables, or buttered bread.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1393 mg | 464% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 23.8 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 790 mg | 61% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1193 mg | 25% | |
*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.
