Creamed Eggs

01Method

1. 1

   Collect all ingredients before starting.

2. 2

   Arrange eggs in a saucepan and cover with cold water. Bring to a boil, then immediately take off the heat. Cover the pan and allow the eggs to rest in the hot water for 10 to 12 minutes. Drain, cool, peel, and roughly chop the eggs.

3. 3

   In a separate saucepan over medium heat, melt the butter and whisk in the flour until a smooth paste forms. Pour in the milk gradually, whisking continuously to prevent lumps, and cook until the mixture reaches a boil and thickens.

4. 4

   Season the sauce with white pepper, salt, and black pepper, then fold in the chopped eggs. Stir until the eggs are warmed through.