Goldenrod Egg Recipes

Steps:

• Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
• In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
• Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
• To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Steps:

• Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in egg whites; heat through. Spread each slice of toast with 1 teaspoon remaining butter. Pour sauce over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.

Steps:

• 1. Place your eggs in a small saucepan with enough water to cover and slowly bring to a boil. Boil for 2 minutes, then cover and let sit for 12 to 15 minutes. Rinse with cold water, when cooled, peel and chop.
• 2. While cooking the eggs, in a separate saucepan, melt the butter over medium-high heat, add the flour and cook for one or two minutes to cook out the raw flour taste. Whisk in the milk and cook until thickened. Cover and set aside until the eggs are chopped.
• 3. Place the chopped eggs into the hot cream sauce, add the curry powder and salt and pepper to taste. Stir until blended, and serve hot over buttered toast or biscuits. You can save back a little of the egg to garnish the dish or sprinkle with a little paprika or more curry powder. This is great served with crisp bacon or ham, and a nice fresh fruit salad. (For Mother's Day, Have a pitcher of Mimosa's in the fridge for "dessert"!)

Steps:

• 1. Place egg yolks in a small bowl; mash and set aside. Chop egg whites and set aside.
• 2. Place butter or drippings in a medium saucepan over medium high heat; whisk in flour. Slowly pour in milk until desired consistency is achieved. Continue to heat through until mixture thickens.
• 3. Stir in egg whites; season with salt and pepper as desired. Spoon over toast or biscuits. Sprinkle mashed egg yolks over each serving. Makes 4 wonderful servings!

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
• Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.

Steps:

• Melt butter, add flour and stir until the mixture is smooth and well blended.
• Add milk very slowly stirring as you add.
• Continue to stir and cook over a low heat.
• Cook until the mixture starts to thicken.
• Add salt and pepper to mixture and set aside.
• Peel boiled eggs and remove the yolks from the eggs.
• Chop the whites of the eggs and add them to the white sauce.
• Toast bread and slice it diagonally.
• Arrange the bread slices on a plate and pour the sauce over the toast.
• Take a grater and grate the egg yolks over the sauce.
• Serve warm.

Steps:

• Cut eggs in half; remove yolks and set aside. Chop egg white; set aside. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in egg whites; heat through. Pour over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.

Steps:

• Separate yolks and whites of boiled eggs.
• Chop whites finely and add to white sauce.
• Pour sauce over 4 pieces of the toast.
• Rub egg yolks through a strainer or crumble very finely and sprinkle over the top.
• Cut remaining toast in triangles and place on side of dish.
• Garnish with parsley.

Steps:

• Combine dry mix with melted butter and add milk to make a hot white sauce. Seperate egg yokes from egg whites and crumble eggs yokes in a small bowel. cut up egg whites. Add egg whites to the white sauce and pour over toast. sprinkle tops with egg yokes and serve hot. Enjoy.

Steps:

• Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
• Place butter in saucepan, and melt over medium heat.
• Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
• Slowly add milk, stirring constantly and cook for 5 minutes.
• Stirring until sauce has thickened, add salt and pepper to taste.
• Add the diced egg white to the sauce.
• Place toasted english muffin halves on serving plates, spoon sauce over muffins.
• Using a fine grater, grate egg yolks over each portion.
• Serve hot.