Eggs in a blue sauce

"This mildly exotic recipe is contained in the "Honeymoon Cookbook", which the Swedish "Kooperativa Förbundet" distributed to all newlyweds during the 1930's. Do not worry, the acute toxicity of methylene blue is low."
Recipe by: maÏra

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Preparation Time:

20 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

3 hard-boiled eggs (shelled!)
1 tbsp butter
1 tbsp flour
200 ml white wine
an additional 10 grams of butter
a few drops of white wine in which you have dissolved a small quantity of methylene blue
finely chopped parsley or dill

Cooking Preparation of the Recipe:

Proceed as follows:
Melt the butter in a casserole at low heat, add the flour while stirring and then the wine. Let the mixture simmer at low heat for 20 minutes.
Add salt and pepper, an additional 10 grams of butter and the methylene blue, dissolved in white wine.
Pour the sauce over the hard-boiled eggs and sprinkle the dish with parsley or dill.
A slightly more "Swedish" version (blue-and-yellow) can be obtained by dividing the eggs in two halves and pouring the blue sauce carefully around the halves.