Chopped Egg Sauce Recipes

Steps:

• Melt butter over low heat in a heavy saucepan.
• Stir in flour, increasing heat if necessary until the mixture gently bubbles.
• Cook 2 minutes.
• Remove pan from burner, add milk, stir and return to stove over medium high heat.
• Cook, stirring constanly, until mixture comes to a boil.
• Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick.
• Season with salt and pepper, add chopped egg and mix.

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
• Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
• Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Steps:

• Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
• Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
• When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
• When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

Steps:

• Preheat the oven to 450°F.
• Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan.
• Bake for about 45 minutes, until the fish flakes easily.
• While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste.
• Divide the salmon into serving portions and spoon the sauce over each before serving.

Steps:

• Fish and onions should be cooked at the same time: Keep both warm while making egg sauce.
• This dish is served with hot mashed potatoes…enough for four servings.
• Fish: Cut the fish into strips and place it in a saucepan with water, bay leaf, enough to cover the fish.
• Bring the mixture to a simmer and cook for 20 minutes.
• Set aside, discard bay leaf, and use a fork to flake the fish into pieces.
• Place over low heat.
• Onions: In a large skillet, melt the butter with the oil over medium heat.
• Add the onion and cook, stirring, until the onions are golden brown and cooked through.
• Set aside warming and start egg sauce.
• Egg sauce: In heavy saucepan over low heat, melt butter.
• Stir in flour with a wire whisk.
• Cook over low heat for three minutes, stirring constantly.
• Do not allow the mixture to brown.
• Gradually stir in milk, whisking constantly.
• Cook over low heat for 3-5 more minutes until sauce begins to thicken.
• Season to taste then add chopped egg.
• Drain fish.
• To serve: Place a serving of onions on mashed potatoes, top w/ a serving of smoked fish.
• Pour egg sauce over fish/potatoes and garnish with green onion tops and pepper.
• Serve immediately.

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Steps:

• Cut eggs in halves and place on a platter.
• Blend the rest of ingredients together and pour over the eggs.
• Chill for about 30 minutes before serving.