Creamed Hard Boiled Eggs 49 Recipes

GOLDENROD (CREAMED EGGS ON TOAST)

Steps:

• In a large saucepan, melt butter over medium heat.
• Turn heat to low and stir in flour until smooth (will create a paste called a roux).
• Pour in 2 cups of milk and return heat to med-hi, stirring constantly until mixture thickens and begins to bubble (if using skim milk you may need to let it bubble for a moment before it begins to thicken).
• Turn off heat. Stir in seasoning salt.
• Add hardboiled eggs and stir. Stir in a bit more milk if mixture seems too thick.
• Serve over buttered toast.

ULTIMATE CREAMED EGGS

Steps:

• Peel, chop and slice eggs.
• In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
• Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
• Carefully stir in eggs, heat through.
• Serve over buttered toast points.
• Garnish with paprika or parsley.

CREAMED EGGS ON TOAST

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.

CREAMED HARD BOILED EGGS

Steps:

• Place eggs 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 a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
• Pour sauce over chopped, boiled eggs.

CREAMED EGGS OVER BUTTERMILK BISCUITS

Steps:

• Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
• In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
• Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
• Cook sauce 3-4 minutes or until sauce has thickened.
• Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
• Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
• Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.

CREAMED EGGS

Steps:

• Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk. Reduce heat to low and cook, stirring occasionally, until the mixture thickens, 6-8 minutes. Stir in the eggs. Cook for another 1-2 minutes, until heated through. Season to taste with salt and pepper.
• Serve the creamed eggs over toast or toasted English muffins.

EGG & CREAM CHEESE DIP

Steps:

• Chop hard boiled eggs, olives, onions, & mix with cream cheese.
• Add small amount of juice from olives.
• Add mayo to taste & consistency.

CREAMED HARD BOILED EGGS [49]

Steps:

• Place eggs 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 a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese. Pour sauce over chopped, boiled eggs.