Egg Sauce

Ingredients

• 6 whole Eggs
• 1 pot full Cold water (for boiling eggs)
• 2 tbsp Butter (Approx 30g)
• 2 tbsp All-purpose flour (Approx 30g)
• 1.5 cups Milk (Approx 350ml. Can substitute with water or fish stock for a lighter sauce.)
• 0.5 tsp Salt (To taste)
• 0.25 tsp White pepper (To taste)

Instructions

1. 1Place the six eggs in a saucepan and add sufficient cold water to cover them completely. Place on the stove and bring to a boil. Once the water boils, let them cook for exactly ten minutes.
2. 2Remove the eggs from the boiling water and immediately place them into a bowl of cold water. Let them stand for ten minutes to cool and loosen the shells.
3. 3Remove the shells from the cooled eggs. Cut the hard-boiled eggs into small pieces.
4. 4In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, but do not let it brown. Gradually whisk in the milk to avoid lumps. Simmer gently until the sauce thickens. Season with salt and white pepper.
5. 5Add the chopped eggs to the hot butter sauce. Stir gently to moisten the eggs and heat the whole mixture until hot. Serve immediately.