Real mustard eggs

Ingredients for 4 servings:

• 250 g butter
• 3 egg yolks
• 2 tbsp white wine
• 1 tbsp lemon juice
• salt and pepper
• 500 ml milk
• 3 tbsp mustard, medium hot, medium hot
• 8 m.-sized eggs
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

This is the original recipe from my grandma

Melt the butter in a saucepan. Beat the egg yolks and wine in a metal bowl over a pan of warm water until frothy. Add the butter drop by drop, then in a thin stream, stirring constantly; the egg yolks must not curdle. Season to taste with lemon juice, salt, and pepper. Bring the milk to a boil, stir into the sauce, and simmer for 1 minute. Stir in the mustard. Season again to taste. Boil the eggs until soft-boiled (about 7 minutes). Finely chop the chives. Peel the eggs and halve them lengthwise. Add them to the mustard sauce. Sprinkle with chives and serve. Potatoes are delicious with this dish.