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Egg sauce – a Recipe from the Scenic Ethiopia

73 Comments · Ethiopian Food

Egg sauce Yenqulal We’t may be used because a replace for meat stews for folks who don’t eat meat. When properly cooked, it can be much more delicious than meat stews.

Instrument:
medium cooking pot
small cooking pot
small mixing bowl

Ingredients:
1 cup onions (chopped)
¼ cup red pepper (berbere)
1 cup butter (spiced)
¼ cup t’ej or red cooking wine
6 egg yolks
1 tsp. ginger (freshly minced)
¼ tsp. black pepper
to taste salt
4 cups water

How to make Egg sauce
Cook red onions brown without grease in medium cooking pot. Add ½ cup water and excite. Add red pepper and butter and cook well and arranged aside. In a small cooking pot boil the eggs with 2 cups of water for 10 minutes and separate the yolks from the whites. In a small bowl break the yolks and put in 1 ½ cups of water stimulating until completely smooth. Pour little by little into cooking sauce, stimulate gently to evade lumps and cook well. Add ¼ cup t’ej or red cooking wine and excite. Add all spices and mix well. Serve strong. Makes about 6 servings. Refrigerate to store.

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