John Myers
Ingredients for 4 servings:
- 60 g butter
- 1 liter of water
- 8 eggs
- salt and pepper
- some sugar
- 3 tbsp flour
- nutmeg
- some vinegar
- possibly mustard
- possibly milk
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Take a large pot. First, prepare a classic light sauce: Melt about 1/4 of a stick of butter in the pot, stir in the flour until you have a nice, smooth paste. Then gradually add the cold liquid, stirring constantly to avoid clumping. I use about 3 parts water and 1 part milk. Add enough liquid until the sauce is nice and creamy. You’ll have to experiment with the amounts. Season to taste with salt, pepper, sugar, and vinegar, and add mustard and a pinch of nutmeg if desired. Now carefully add the eggs to the sauce. It’s best to crack each egg into a cup one at a time (in case one is bad) and let it set for about 1 minute. Then stir slowly and carefully so that the yolks don’t break completely (except for 1-2, which will give a nice yellow color). Serve with mashed potatoes.
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