Tuesday, April 6, 2010

Cooking: Creamed Eggs for Easter

My Easter memories always include creamed eggs on toast--something my mother would make with our hard boiled eggs. Not sure where she got the recipe, or whether it was a tradition in her family. Seems a Southern thing but she grew up in Denver and her mother in Nebraska, so maybe it's Midwestern? Regardless, I love it! It's a great way to use all those hardboiled eggs.

So I made it this evening for dinner. Makes more sense for breakfast, and that's what my mom would do Easter morning, but we were saving our eggs for the Easter dinner centerpiece and I didn't find the time until this evening.

The recipe is pretty simple and all "to taste."

  • Make a white sauce (traditionally melt 1 T butter over medium heat and whisk in 1T flour to form a roux. Stir continuously until golden, about four minutes. You would then normally whisk in a cup of milk, but I like the sauce thick for creamed eggs and use less--1/2 a cup. I doubled the white sauce.)
  • Salt and pepper sauce to tastes (I like to be a bit generous).
  • Fold in sliced hard boiled eggs. (I like a lot of eggs to sauce but again, to preference...)
  • Serve over warm toast

One thing that's always a bit funny with this tradition is that the Easter eggs are often tinted with dye, as was the case tonight. So no photos of my creamed eggs with hints of blue, purple, green and orange!

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