Boil the eggs for 10 minutes, cool and peel them.

Ingredients

• 220 gEGG WITHOUT SHELL
• 40 gBUTTER, UNSALTED
• 40 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 200 gWATER, TAP WATER
• 5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 2 dlCREAM, LOW-FAT, 1O% FAT, LOW-LACTOSE
• 0.75 5 ml teaspoonSALT, AVERAGE
• 2 5 ml teaspoonSUGAR
• 1 15 ml tablespoonVINEGAR
• 3 15 ml tablespoonHERB, FRESH, AVERAGE

Method

1. Boil the eggs for 10 minutes, cool and peel them.
2. Make a light roux from the butter and flour, about 3 minutes.
3. Whisk in the water and milk, season with salt and simmer gently for 15 minutes.
4. Stir in the cream, sugar, vinegar and dill, heat through briefly without boiling and adjust to taste.
5. Serve with the halved eggs.