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Eggs Goldenrod, Creamed Eggs Recipe

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This recipe for Eggs Goldenrod, Creamed Eggs is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Hard-Cooked Eggs (recipe follows)
4 Tbsp. butter
4 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
2 1/2 cups whole milk
Paprika
Directions:
Directions:
Prepare Hard-Cooked Eggs.
Coarsely chop the peeled eggs. Set aside.
In a medium saucepan, melt butter over medium heat.
Stir in flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined.
Cook and stir until flour-butter mixture (roux) is slightly golden and releases a slightly nutty aroma, about 8 minutes.
Stir in milk all at once.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 1 minute more.
Fold in chopped eggs; heat through.
Season to taste with additional salt and pepper
To serve, spoon egg mixture over warm biscuits, toast points or pastry shells. Sprinkle with paprika.

Hard-Cooked Eggs
Place 8 eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel a hard-cooked egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Makes 6 hard-cooked eggs.

 

 

 

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