A really good breakfast,--flavored with worcestershire, salt, pepper.
Nancree

Nancree wrote:

>A really good breakfast,--flavored with worcestershire, salt, pepper.

Also something to keep in mind for lunch or a light supper among those who
abstain from eating meat during Lent.

Bob

nancree wrote:
> A really good breakfast,--flavored with worcestershire, salt, pepper.
> Nancree

Haven't thought of creamed eggs in years. Back in the Dark Ages when I
was in college, a "fancy" Sunday Brunch" was served in our dorm dining
rooms. They sat us at round tables for 8 complete with linens and
hotel silverplate. A last gasp at gracious dining, I suppose, but an
effort pretty much lost on a bunch of jean-clad feminists. The food
was pretty wretched fare...except for those eggs. They called them
"Eggs ala Goldenrod" and when they were on the menu, we all showed up.
The recipe was pretty basic - chopped hardboiled eggs in a cream sauce
on toast, but they jazzed it up by adding a healthy dash of Sherry and
melting grated Swiss or Gruyere into the sauce. Think I'm going to
have to whip some up for old times sake.

Nancy T

One time on Usenet, "Bob Terwilliger" > said:
> Nancree wrote:
>
> >A really good breakfast,--flavored with worcestershire, salt, pepper.
>
> Also something to keep in mind for lunch or a light supper among those who
> abstain from eating meat during Lent.

Okay, but how do you make 'em? I've never had them...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

S'mee wrote:
> One time on Usenet, "Bob Terwilliger" > said:
> > Nancree wrote:
> >
> > >A really good breakfast,--flavored with worcestershire, salt, pepper.
> >
> > Also something to keep in mind for lunch or a light supper among those who
> > abstain from eating meat during Lent.
>
> Okay, but how do you make 'em? I've never had them...
>
>
> --
> Jani in WA (S'mee)
> ~ mom, Trollop, novice cook ~
================================

Really very simple, Jani. Make a regular white sauce.
(melt 2 T. butter in sauce pan, stir in equal amount of flour and stir
and let it bubble slowly for a minute or so, then add 1 cup of milk,
still stirring. Let heat until thickened. Season well with salt and
pepper, and, for this recipe, worcestershire; ) Cut up hard-boiled
eggs in chunks and add to sauce. Serve over toast.
Mushrooms can make a nice adddition to this dish.
Nancree

nancree wrote:
> S'mee wrote:
>>
>>Okay, but how do you make 'em? I've never had them...
>>
>>
>>--
>> Jani in WA (S'mee)
>>~ mom, Trollop, novice cook ~
>
> ================================
>
> Really very simple, Jani. Make a regular white sauce.
> (melt 2 T. butter in sauce pan, stir in equal amount of flour and stir
> and let it bubble slowly for a minute or so, then add 1 cup of milk,
> still stirring. Let heat until thickened. Season well with salt and
> pepper, and, for this recipe, worcestershire; ) Cut up hard-boiled
> eggs in chunks and add to sauce. Serve over toast.
> Mushrooms can make a nice adddition to this dish.
> Nancree
>



I remember making those in 8th grade Home Ec. Our recipe had us chop
the whites and add to the white sauce, pour over toast, then grate or
shred the yolks over it. The recipe was called "Eggs Goldenrod" and was
quite tasty. I can remember making it for my parents for a Sunday night
supper.

gloria p

Puester wrote:
> nancree wrote:
>> S'mee wrote:
>>>
>>> Okay, but how do you make 'em? I've never had them...
>>>
>>>
>>> --
>>> Jani in WA (S'mee)
>>> ~ mom, Trollop, novice cook ~
>>
>> ================================
>>
>> Really very simple, Jani. Make a regular white sauce.
>> (melt 2 T. butter in sauce pan, stir in equal amount of flour and
>> stir and let it bubble slowly for a minute or so, then add 1 cup of
>> milk, still stirring. Let heat until thickened. Season well with
>> salt and pepper, and, for this recipe, worcestershire; ) Cut up
>> hard-boiled eggs in chunks and add to sauce. Serve over toast.
>> Mushrooms can make a nice adddition to this dish.
>> Nancree
>>
>
>
>
> I remember making those in 8th grade Home Ec. Our recipe had us chop
> the whites and add to the white sauce, pour over toast, then grate or
> shred the yolks over it. The recipe was called "Eggs Goldenrod" and
> was quite tasty. I can remember making it for my parents for a
> Sunday night supper.
>
> gloria p

I'd forgotten all about Eggs Goldenrod! Thank you for reminding me of the
name of it.

Jill

One time on Usenet, "jmcquown" > said:
> Puester wrote:
> > nancree wrote:
> >> Jani wrote:

> >>> Okay, but how do you make 'em? I've never had them...

> >> Really very simple, Jani. Make a regular white sauce.
> >> (melt 2 T. butter in sauce pan, stir in equal amount of flour and
> >> stir and let it bubble slowly for a minute or so, then add 1 cup of
> >> milk, still stirring. Let heat until thickened. Season well with
> >> salt and pepper, and, for this recipe, worcestershire; ) Cut up
> >> hard-boiled eggs in chunks and add to sauce. Serve over toast.
> >> Mushrooms can make a nice adddition to this dish.
> >> Nancree

> > I remember making those in 8th grade Home Ec. Our recipe had us chop
> > the whites and add to the white sauce, pour over toast, then grate or
> > shred the yolks over it. The recipe was called "Eggs Goldenrod" and
> > was quite tasty. I can remember making it for my parents for a
> > Sunday night supper.

> I'd forgotten all about Eggs Goldenrod! Thank you for reminding me of the
> name of it.

Oh, those! Yeah, 8th grade Home Ec -- I remember learning about
white sauce and the chopped eggs, but I couldn't recall the name,
so "Creamed Eggs" didn't sound familiar. These were pretty good,
as I recall, I wonder if I can get Miguel & Buddy (DH & DS) to
give it a try. What kind of veggie would one serve with this?

Many thanks for the info, ladies... :-)


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

In article >,
(S'mee) wrote:

> Oh, those! Yeah, 8th grade Home Ec -- I remember learning about
> white sauce and the chopped eggs, but I couldn't recall the name,
> so "Creamed Eggs" didn't sound familiar. These were pretty good,
> as I recall, I wonder if I can get Miguel & Buddy (DH & DS) to
> give it a try. What kind of veggie would one serve with this?
>
> Many thanks for the info, ladies... :-)

Either a broiled tomato to put under it all or a green salad along
with it, or both.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

One time on Usenet, Ranee Mueller > said:
> In article >,
> (S'mee) wrote:
>
> > Oh, those! Yeah, 8th grade Home Ec -- I remember learning about
> > white sauce and the chopped eggs, but I couldn't recall the name,
> > so "Creamed Eggs" didn't sound familiar. These were pretty good,
> > as I recall, I wonder if I can get Miguel & Buddy (DH & DS) to
> > give it a try. What kind of veggie would one serve with this?
> >
> > Many thanks for the info, ladies... :-)
>
> Either a broiled tomato to put under it all or a green salad along
> with it, or both.

The salad sounds perfect, we're making one tomorrow.

Thanks, Ranee...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

On Fri, 06 Jan 2006 21:34:15 GMT,
(S'mee) wrote:

>Oh, those! Yeah, 8th grade Home Ec -- I remember learning about
>white sauce and the chopped eggs, but I couldn't recall the name,
>so "Creamed Eggs" didn't sound familiar. These were pretty good,
>as I recall, I wonder if I can get Miguel & Buddy (DH & DS) to
>give it a try. What kind of veggie would one serve with this?

I'd enjoy spinach or asparagus.

Tara

In article .com>,
"nancree" > wrote:
>S'mee wrote:
>> One time on Usenet, "Bob Terwilliger" > said:
>> > Nancree wrote:
>> >
>> > >A really good breakfast,--flavored with worcestershire, salt, pepper.
>> >
>> > Also something to keep in mind for lunch or a light supper among those who
>> > abstain from eating meat during Lent.
>>
>> Okay, but how do you make 'em? I've never had them...
>================================
>
>Really very simple, Jani. Make a regular white sauce.
>(melt 2 T. butter in sauce pan, stir in equal amount of flour and stir
>and let it bubble slowly for a minute or so, then add 1 cup of milk,
>still stirring. Let heat until thickened. Season well with salt and
>pepper, and, for this recipe, worcestershire; ) Cut up hard-boiled
>eggs in chunks and add to sauce. Serve over toast.
> Mushrooms can make a nice adddition to this dish.

G'day Nancree,

Do you use cooked mushrooms for this, or just chopped raw ones?
(Can't say I've ever really been into raw mushies -- having been
brought up on local field mushies collected from places with plenty of
horsesh, I regard heat sterilisation as essential. :-)

Cheers, Phred.

--
LID

On 2006-01-06, nancree > wrote:

> eggs in chunks and add to sauce. Serve over toast.

Hmmm... I don't know. I just don't see the attraction. Maybe if the
h/b yolks are crumbled up and worked into the sauce. For the same
amount of effort, gimme Eggs Benedict every time. In fact, you (me?) just
gave me the cue for this morning's breakfaset. Thanks.

nb

On Sat, 07 Jan 2006 06:28:30 -0600, notbob wrote:

> On 2006-01-06, nancree > wrote:
>
> > eggs in chunks and add to sauce. Serve over toast.
>
> Hmmm... I don't know. I just don't see the attraction. Maybe if the
> h/b yolks are crumbled up and worked into the sauce. For the same
> amount of effort, gimme Eggs Benedict every time. In fact, you (me?) just
> gave me the cue for this morning's breakfaset. Thanks.
>
> nb

I'm with you on this one, Bob. Creamed tuna, creamed chipped beef...
but creamed eggs? No thanks. I hadn't heard of it until this thread
and as Martha would say: "that's a good thing".


--

Practice safe eating. Always use condiments.

sf wrote:

> I'm with you on this one, Bob. Creamed tuna, creamed chipped beef...
> but creamed eggs? No thanks. I hadn't heard of it until this thread
> and as Martha would say: "that's a good thing".

How about curried hard-boiled eggs? Would that be any more acceptable to
you?

Bob

sf wrote_
Creamed tuna, creamed chipped beef...
but creamed eggs? No thanks.
==========================
Funny you should mention creamed chipped beef. When I make that, I
usually add chopped hard-boiled eggs. And a splash of vernouth.
Nancree

On 7 Jan 2006 20:12:01 -0600, Bob Terwilliger wrote:

> sf wrote:
>
> > I'm with you on this one, Bob. Creamed tuna, creamed chipped beef...
> > but creamed eggs? No thanks. I hadn't heard of it until this thread
> > and as Martha would say: "that's a good thing".
>
> How about curried hard-boiled eggs? Would that be any more acceptable to
> you?
>

Deviled eggs would be fine, thanks.


--

Practice safe eating. Always use condiments.

On 7 Jan 2006 20:12:01 -0600, Bob Terwilliger wrote:

email me Bob
--

Practice safe eating. Always use condiments.

On 8 Jan 2006 19:05:54 -0800, nancree wrote:

> sf wrote_
> Creamed tuna, creamed chipped beef...
> but creamed eggs? No thanks.
> ==========================
> Funny you should mention creamed chipped beef. When I make that, I
> usually add chopped hard-boiled eggs. And a splash of vernouth.
> Nancree


Sherry, yes... chopped hard-boiled eggs -eeew.
--

Practice safe eating. Always use condiments.

On Mon, 09 Jan 2006 02:07:05 -0800, sf >
wrote:

>On 8 Jan 2006 19:05:54 -0800, nancree wrote:
>
>> sf wrote_
>> Creamed tuna, creamed chipped beef...
>> but creamed eggs? No thanks.
>> ==========================
>> Funny you should mention creamed chipped beef. When I make that, I
>> usually add chopped hard-boiled eggs. And a splash of vernouth.
>> Nancree
>
>
>Sherry, yes... chopped hard-boiled eggs -eeew.

Go to bed.

Christine

sf wrote:

>> Funny you should mention creamed chipped beef. When I make that, I
>> usually add chopped hard-boiled eggs. And a splash of vernouth.
>> Nancree
>
>
> Sherry, yes... chopped hard-boiled eggs -eeew.

Reminds me of the Food Network's Holiday Special, where Paula Deen added big
chunks of hard-boiled eggs to her giblet gravy and called it "traditional."
Whose tradition is THAT?

Bob

L, not -L wrote:
> On 9-Jan-2006, "Bob Terwilliger" > wrote:
>
>
>>Reminds me of the Food Network's Holiday Special, where Paula Deen added
>>big
>>chunks of hard-boiled eggs to her giblet gravy and called it
>>"traditional."
>>Whose tradition is THAT?
>>
>>Bob
>
>
> Must be a southern thing; that's the way it was always done where I grew up
> in Kentucky. Southern Indiana relatives did it as well.
>
> We're talking gravy made with entrails (kidneys, lungs, heart, etc.) and
> you're going complain about a little chopped egg?
>


My grandma added eggs too - she grew up in OK

Roberta (in VA)

On Tue 10 Jan 2006 05:47:01a, Thus Spake Zarathustra, or was it Roberta?

> L, not -L wrote:
>> On 9-Jan-2006, "Bob Terwilliger" > wrote:
>>
>>
>>>Reminds me of the Food Network's Holiday Special, where Paula Deen
>>>added big chunks of hard-boiled eggs to her giblet gravy and called it
>>>"traditional." Whose tradition is THAT?
>>>
>>>Bob
>>
>>
>> Must be a southern thing; that's the way it was always done where I
>> grew up in Kentucky. Southern Indiana relatives did it as well.
>>
>> We're talking gravy made with entrails (kidneys, lungs, heart, etc.)
>> and you're going complain about a little chopped egg?
>>
>
>
> My grandma added eggs too - she grew up in OK

And in MS, too. It just wouldn't have been giblet gravy without the choped
egg.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
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