Lost Eggs in Saffron Sauce with Coriander Greens

Lost eggs: season water with salt, add vinegar and bring to boiling point. Crack each egg unharmed into a mug and carefully slide it into the water, pull it for a minute without moving, only then add the next egg. During this process, keep the boiling water just below boiling point, perhaps removing the saucepan from the stove.

Steep for three minutes. If they are not eaten on the spot, let them rest on a plate. Before serving, put them again briefly into boiling water. Correct any egg white streaks with a slotted spoon.

Saffron sauce with coriander greens: soak saffron in vegetable soup. Sauté shallots in butter until light, add garlic, dust with flour, add clear soup and crem fraiche and whisk, then fold in lime zest and diced celery. Cook everything well, mix coarsely chopped cilantro into the sauce and serve with the lost eggs.

Serve: Boiled potatoes go well with this

Tip: Coriander is very flavorful – if you don’t like it, just leave it out.

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