Goldenrod Eggs Recipes

EGGS A LA GOLDENROD

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.

MEMAW'S COUNTRY EGGS GOLDENROD

Steps:

• Stir milk, cornstarch, butter, salt, and black pepper together in a saucepan over medium heat; cook and stir until the mixture is thick and smooth, about 20 minutes.
• Stir egg slices into the sauce and cook until just warmed, about 5 minutes. Ladle egg and sauce over toast slices.

GOLDENROD EGGS

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.

EGGS GOLDENROD

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.

EGGS à LA GOLDENROD

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.

GOLDENROD EGGS

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.

GOLDENROD EGGS

Steps:

• Peel the eggs and cut them in half. Chop the whites and set the yolks aside.
• Warm the butter in a small saucepan over medium-high. Whisk in the flour and cook for 2 minutes, whisking continuously. The mixture will turn golden and smell nutty, but reduce the heat if it begins to brown.
• Whisk in the milk. Cook until the mixture bubbles and thickens, 3 to 4 minutes, whisking continuously. Stir in the egg whites. Season with salt and pepper. Spoon over the toast.
• Use your fingertips or a small spatula to push the egg yolks through a wire-mesh sieve over the top, or simply crumble them.
• Sprinkle with a little more salt and pepper, and dust with paprika. Serve at once.

EGGS ALA GOLDENROD RECIPE

Steps:

• Melt butter in a large saucepan over medium heat.
• Whisk in flour to make a roux and cook for 10 minutes.
• Whisk in the milk and bring to a simmer, whisking constantly.
• Reduce heat to low and cook for 10 more minutes, whisking occasionally. Season with salt and pepper.
• Separate the egg yolks and whites from the hard boiled eggs.
• Chop the egg whites and stir into the gravy.
• Mash the yolks with a fork and set aside.
• To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.

GOLDENROD EGG

Steps:

• Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
• Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
• To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.