Preparation
- Cook the potatoes in their skins in salted water until soft and drain. Hard-boil the eggs, rinse in cold water and peel.
- Gently stir the soured milk and soured cream in a large bowl and thin slightly with the milk. Season with mustard, oil, white wine vinegar, sugar, pepper and salt.
- Briefly wash the herbs in cold water, pat dry and chop finely with a knife or a rocking chopper. Do not chop them in a food processor, or the fibres are crushed and the juice runs out.
- Stir the herbs into the sauce with a wooden spoon; do not blend.
- Finely dice 4 eggs and stir them in until the yolk cubes break up and the sauce turns slightly yellowish.
- Cover the sauce and leave it in the fridge for several hours so the herbs can develop.
- Serve with the boiled potatoes and the halved eggs.
Drink with it
White wine · excellent match
Rheingau Riesling, dry, or Silvaner
Fresh acidity keeps up with sorrel and soured milk, and the herbal spice of the wine meets the seven herbs.
Which wine pairs with food? A simple approach to choosingFloral gin · excellent match
Floral gin as a gin and tonic with a cucumber slice, on ice
Borage and salad burnet taste of cucumber, exactly the note a floral gin carries with a cucumber slice; herbal and floral notes pick up chervil and cress, and tonic cuts through soured milk and egg.
Gin styles: London Dry, Old Tom, Navy Strength, and moreSparkling wine · good match
Riesling Sekt, brut
Bubbles and acidity loosen the creamy sauce and cope with the egg.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Helles or pilsner, cold
Light bitterness and carbonation refresh between potato, egg and cream sauce.
Pils or Helles: What's the Difference?
Why it pairs well
In Frankfurt, apple wine belongs with it; it has no category of its own in the app, and the dry Riesling brings the same tight acidity.