GERMAN EGGS WITH MUSTARD SAUCE Recipe | Eier in Senfsoße 

Vielen Dank für deinen Kommentar, Gerd. Es ist vollkommen OK, dass du nicht mit allen Dingen im Video konform gehst. 🙂 Bitte schreib uns doch kurz, welchen Unterschied kalte und warme Milch im Kartoffelstampf machen, damit es auch die anderen Zuschauer verstehen. 😊

Georgina Rayner thank you, sweety! I am happy you enjoyed it 😄 What dish is Andrew's favourite to make?

It's all about the taste! 😋

Andrew loves to make vegetable Jalfrezi!

well that's right up Jörg's alley :-D

I'm happy you like it 😊👍

Eileen's Kitchen Stories I full blooded German but I live in the USA USA is going to crap as it seems keep up the great work

Danijel Šoš thank you, I'm happy you enjoyed watching it! 😊

+Mike Lamprecht 😊😘

In meiner Familie haben wir auch die süß-saure Variante mit Speck gegessen. Sehr lecker!

Good morning Jess, that's an interesting question, I am not familiar with the types and brands you have in Canada but the mustard used in this video features a medium hot level not too many other flavours or spices and not as high in acidity as the mustards I have tasted from US brands. It's on the milder side with focus on the mustard flavour itself. Those are the ingredients: Water, mustard seeds, vinegar, salt, sugar, spices, natural flavour. If you can find the German brand "Kühne" instead you could possibly swap them out. I hope this helps. :-)