Several of you have commented about the Creamed Eggs in my Teenage Boys Appetite post, so I thought that I’d share the recipe with you. This is a dish that Jeff grew up eating, but I didn’t, so after we were married he told me how to make it – or kind of described it and I tried a few things and came up with this. It is basically just a white sauce with hard-boiled egg whites chopped up and added to it, and then crumbled up egg yolk sprinkled on top. All of this is served over toast.
You start by hard-boiling about 6-8 eggs. After removing them from their shells, slice them in half and remove the yolks into a separate bowl to be crumbled with a fork. Chop the whites into small pieces and set aside while you make the White Sauce.
8 Tablespoons butter (1 stick)
8 Tablespoons flour
1 Tablespoon salt
4 Cups Milk
Melt butter in saucepan over low heat. Blend in flour, salt and a dash of pepper. Add milk all at once. Cook quickly (high heat), stirring constantly, until mixture thickens and bubbles. Makes 4 Cups.
Once the sauce is thickened, stir in the chopped egg whites. Pour over 1-2 slices of toast on a plate (or – if you’re like Matthew – 5 slices on a platter!) and sprinkle crumbled egg yolks on top.
I double this recipe for our family. I actually started out making this before we had any children, and would make only about half the recipe. As our family grew, I kept increasing the amount of white sauce and eggs to the point where I now make 8 Cups of sauce with a dozen eggs. My recipe card records the history of Creamed Eggs in my family, which I love! –
It is tradition at our house to always make this after Easter, when we have about 100 hard-boiled eggs colorfully sitting in the refrigerator, and that is probably when I first made it for our family, but then we progressed to making it year round as a nice filling dinner. Hope you enjoy it!