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Egg sauce – a Recipe from the Scenic Ethiopia

1,007 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.

medium cooking pot
small cooking pot
small mixing bowl

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.

Do you crave Egg sauce – Yenqulal We’t?