Best 7 Goldenrod Eggs Recipes

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.

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.

BILTMORE GOLDENROD EGGS

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.

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.

PAM'S EGGS ALA GOLDENROD

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"!)

GOLDENROD EGGS

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!