1Preheat an oven to 190 degrees C.
2Place 1 egg in a pan and pour water on it 1 cm.
3Cover the pan and bring the water to a boil.
5Pour the hot water and let the egg under cold running water lying in the sink, peel off pick and chop the egg.
6Meanwhile, bring a pot of water to boil.
7Stir in the corn and return to boil.
8Cooking for 2 minutes; strain and set aside to cool.
9Heat the oil in a saucepan over medium heat.
10Stir in the onion and cook until the onion is soft and translucent twist, just about 5 minutes.
11Giet of Melk in pan in klop cornflour.
12Add butter, nutmeg, salt and pepper.
13Bring to a boil constantly knocking, then cook for 2 minutes until the butter has melted and the sauce has thickened.
14Stir the mixture and hard boiled eggs; pour into the pie crust.
15Cover the bottom with the beaten egg.