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Saturday, 01 October 2016 00:15

Goldenrod Eggs

Written by Dolly DuPree

Goldenrod Eggs

Growing up my sister and I pretty much raised ourselves because our mother and father both worked. We often made our own breakfasts and lunches. My mother bought us a children’s cookbook. I guess she figured we needed a little help. One of the recipes turned out to be our favorite, and I used it with my kids and often make this recipe when our son comes over with his children. My granddaughter is very interested in cooking so I let her help with the preparation. It’s easy breezy, and she loves being a chef.

 

hard boiled eggs white sauce

toast or english muffins paprika

Use approximately 2 eggs per person. When I make hard boiled eggs I boil them for 13 minutes, I always test one before I take all of them out of the water. When they are perfectly hard cooked I remove them from the hot water and immerse them in a large bowl of ice water before peeling them.

Separate the white from the yolk. Cube the white, and smash the yolks until crumbly.

Make the white sauce as follows. Melt 2 TBS of butter add 2 TBS of flour, add 1 cup milk. Cook on the stove at low to medium heat stirring constantly. I also found you can make white sauce in the microwave by heating for 30 seconds, stir, 30 seconds again, stir and after about 2 minutes of doing this your white sauce is done. Of course when I was 8 years old we hadn’t heard of microwave ovens.

Make some toast or muffins and spread with butter.

Mix the cubed egg whites in the white sauce. Pour over toast, sprinkle the crumbled yolk on top, Sprinkle a little paprika on top.

Now you have a dish that looks like it was made in a fancy restaurant and tastes delicious.

– Dolly Dupree

Last modified on Saturday, 01 October 2016 00:19
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