Boil the eggs until hard, then peel them and arrange them on a platter.
You can either halve the eggs or keep the yolks whole and cut the whites into dice.
In a saucepan, melt the butter over medium heat.
Add the flour to the melted butter and cook, stirring constantly, for about 1 minute to make a roux.
Gradually pour in the milk while whisking constantly to avoid lumps.
Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon.
Season the white sauce with salt and pepper to taste.
Pour the white sauce over the arranged eggs on the platter.
Garnish the dish with fresh parsley.
Serve immediately.
Notes / Tips / Wine Advice:
Wine advice:
Pair these classic fricasseed eggs with a light and crisp white wine such as Chardonnay or Sauvignon Blanc. The wine's acidity will cut through the richness of the sauce and enhance the flavors of the dish.