On Nov 20, 8:16 am, Sheldon > wrote:
> On Nov 19, 6:09 pm, Lou Decruss > wrote:
>
>
>
> > On Wed, 19 Nov 2008 14:40:30 -0600, "Pete C." >
> > wrote:
>
> > >Lou Decruss wrote:
>
> > >> On Wed, 19 Nov 2008 11:29:56 -0800 (PST), Sheldon >
> > >> wrote:
>
> > >> >"Pete C." > wrote:
> > >> >> Nina wrote:
>
> > >> >> > One man's meat is another's poison.... ? my grandmother used to make
> > >> >> > creamed eggs on toast, and it was fantastic.
>
> > >> >> I'm not familiar with this, how does it compare to egg salad? Same thing
> > >> >> under a different name, or a completely different preparation.
>
> > >> >Creamed eggs... actually quite good.
>
> > >> >http://www.recipezaar.com/Ultimate-Creamed-Eggs-221005
>
> > >> That recipe needs a splash of worcestershire sauce and/or hot sauce.
> > >> I agree it is pretty good.
>
> > >> Lou
>
> > >Ah, so pretty close to egg salad, just hot and with b chamel instead of
> > >mayonnaise.
>
> > I guess you could say that. I think you could add whatever you want.
> > Unlike egg salad it's not going to hold well I don't think.
>
> Since with creamed the eggs are actually recooked in the sauce they'll
> probably hold a little better than egg salad, which doesn't really
> keep well at all. But there are many variables, such as how long
> unrefrigerated at table and if it contains raw onion. Under the best
> conditions (except for pickled eggs) I'd not consider any cooked egg
> dish safe more than two days in the fridge. .. I think more than 24
> hours is stretching it.

I usually keep egg salad about 4 days in the fridge, if not left out
at serving time. I like it on toast, for breakfast, liberally
sprinkled with pepper. Mine is just mayo and eggs, plus salt & pepper
- nothing else.

N.