Lost eggs with Frankfurt green sauce

The Frankfurt Green Sauce is also known as Frankfurter Grie Sooss. This cold sauce is made from various herbs. Especially in Frankfurt there are exactly seven of them: borage, cress, chervil, parsley, pimpinelle, chives and sorrel . And these green herbs give the sauce its color and name.

Poached eggs with solid egg white and liquid egg yolk

Recipe lost eggs or poached eggs

These eggs are also called poached eggs and are served without a shell.
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Course: breakfast
Cuisine: Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 15 minutes
Servings: 4

Ingredients & Shopping list

  • 4 fresh eggs
  • 2 l water
  • 1 tbsp vinegar
  • 1 tsp salt


  • Bring water to a boil in a saucepan. Vinegar and salt⁣⁣ add. The vinegar causes the protein to coagulate more quickly. Reduce the heat so that the water only simmered slightly.
  • Beat the eggs one by one, put them in a cup and pour them into the hot water, one at a time, close to the edge.

If you want to get a compact form, proceed as follows:

  • Hold a ladle in the hot water. Put an egg in it. As soon as the egg begins to stagnate, slide the egg into the water.
  • The egg is ready when the egg white is solid all around. The egg yolk should still be runny. This takes about 5 minutes per egg.
  • Remove the eggs with a slotted spoon.

Tips & Hints

The lost eggs can be used in many ways, for example on bread or with a sauce. They can be prepared the day before. To do this, drain the eggs and store them in a cool place. They are reheated in warm water or a sauce.
Frankfurt's green sauce

Recipe Frankfurt’s green sauce

A cold, spicy sauce made from 7 fresh herbs with egg.
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Course: sauce
Cuisine: Hessen
Keyword: spicy
Difficulty: Beginner
Resting time: 1 hour
Total Time: 1 hour
Servings: 4 Portions

Ingredients & Shopping list

  • 300 g mixture of herbs: parsley, chives, chervil, sorrel, dill, borage, cress, tarragon, lovage, lemon balm
  • 2 onions
  • 4 hard-boiled eggs
  • 1 tbsp vinegar
  • 1 tbsp oil
  • 250 ml sour cream or sour cream
  • 150 g yogurt
  • 1 pinch sugar
  • pepper, salt


  • Wash all herbs thoroughly and let them drain.
  • Finely chop together with the peeled onions or chop with a hand blender or a food processor and place in a large bowl.
  • Mix with vinegar, oil, sour cream and yoghurt, season with salt and pepper. Cover and leave to stand in a cool place for at least 1 hour.
  • Season again with salt, pepper and possibly a little sugar, leave to steep for 15 minutes.

Tips & Hints

Serve the Frankfurt green sauce with boiled or jacket potatoes.
Grüne Soße. Die besten Rezepte (Kulinarische Hessenreihe)

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