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Diehl Family Creamed Eggs Recipe

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This recipe for Diehl Family Creamed Eggs, by , is from Diehl Family Cookbook, 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!

Contributor:  
Contributor:  
Robert Diehl

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs (steamed or boiled)
2 cups lactose free 2% milk (whole milk is ok too)
1/4 cup corn starch (slightly more if needed)
1/2 tsp. salt
1/2 cup sour cream
1/2 cup margarine or butter
6 slices toasted bread, spread with margarine or butter

Directions:
Directions:
Remove shells from the eggs
In a bowl, mix corn starch with the cold milk (to help prevent clumping) You can mix more with cold milk and add to the mix until you reach the thickness you like. If it gets too thick just add some more milk to thin it
In large sauce pan, over medium heat, bring milk to steaming (not boiling) Stir until thickened, stirring constantly to prevent sticking to the pan bottom.
Add margarine and continue to stir until melted
Add salt, sour cream and coarsely chopped eggs
When thoroughly heated and steaming, remove from heat and serve over toast

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
From the kitchen of my Mother, Peggy Diehl. I can still remember coming home from school the night before and smelling the fresh baked bread when i came in the house. In the morning it turned into creamed eggs. Magic!

 

 

 

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