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Potatoes, mustard sauce and eggs

Category:	Lunch
Difficulty/Costs:	normal/moderate
Number of people:	12
Ingredients:	1,500 g small potatoes Caraway 24 eggs Vinegar as needed 100 ml oil 6 small onions 100 g flour 1.5 litres of water 1.5 litres of milk Salt Sugar Mustard

Preparation:

At the beginning of the preparations put a large pot of water on the stove to cook the potatoes later. Put some cumin and some salt to it before you cook the potatoes. Next, you cook 24 for eggs. Depending on taste, cook them softer or harder. In case the eggs crack put some vinegar into the water that will prevent any leaking. For the mustard sauce, put the onions in hot oil and fry until glassy. After that put the flour in and mix, it under. If the flour gets a slightly yellowish colour add some milk and water. Bring the sauce to the boil and, depending on taste, add some mustard, salt and a little sugar. Now peel the eggs and add it to the sauce. Peel the potatoes and serve in a separate bowl to the sauce with the eggs.