Skidne æg

Skidne Æg is a traditional egg-based dish originating from Denmark. The dish is usually made with a combination of eggs, butter, flour, milk, mustard, and salt. The eggs are soft-boiled, peeled, and set aside. The butter, flour, milk, and salt are mixed and cooked into a béchamel sauce that's mixed with mustard. The boiled eggs are added to the sauce and reheated, and the dish is ready to be served. It's recommended to serve the dish with toasted dark rye bread and garnish it with chopped chives. Skidne Æg is nowadays typically prepared during the Easter festivities, and in the past it was served on the Saturday before Easter, known as skiden lørdag (dirty Saturday), so the name of this dish can be translated as dirty eggs.