Melt the butter in a saucepan. Heat the flour while stirring until it is light yellow. Now gradually add the water while stirring with a whisk so that it does not form lumps. Bring the sauce to a boil and let it steep for a few minutes over low heat.
Now stir the mustard into the sauce and season with the spices. Put the still hot eggs in a bowl and fill up with the sauce. Serve with boiled potatoes and lettuce.
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