EGGS A LA GOLDENROD
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Provided by True Texas
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3
EGGS à LA GOLDENROD
A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g
EGGS ALA GOLDEN ROD
A simple breakfast dish that is easy to create, inexpensive, and quick. The taste unique. lite, and somewhat addictive to all ages. Playing around in the kitchen our family came up with this from scratch. it is now created at most morning family get togethers.
Provided by Chef Scott K
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- separate yolks from whites and crumble yolks into a bowl (Golden Rod).
- coarse chop the whites.
- in a fry pan add grease and flour lightly brown under medium high heat.
- add egg whites and then slowly add milk stirring constantly to avoid scorching.
- tear toasted bread into nickle size pieces
- pour sauce over and then sprinkle yolks over the top for flavor and presentation.
Nutrition Facts : Calories 441.6, Fat 23.3, SaturatedFat 9.1, Cholesterol 211.6, Sodium 382, Carbohydrate 42, Fiber 1.6, Sugar 2.8, Protein 14.7
OEUFS A LA NEIGE (SNOW EGGS)
To prepare this specialty, you make a sweetened milk bath on which you cook oval-shaped meringues that, in theory, resemble eggs. After the so-called eggs are cooked, you combine what is left of the milk with egg yolks and prepare an English custard, or what the French choose to call a sauce anglaise. This is chilled and the eggs are floated on top. The snow-white eggs are served with a vanilla-flavored custard.
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield Ten or more servings
Number Of Ingredients 7
Steps:
- Put the milk and cream in a skillet and add six tablespoons of the sugar. Bring to the simmer, stirring, and let simmer until the sugar is dissolved. Add the vanilla and blend.
- Beat the egg whites until they are almost stiff. Sprinkle with six more tablespoons of sugar and the salt and continue beating until the mixture is quite stiff.
- Using two large spoons, mold the meringue into oval shapes and spoon the ovals on top of the simmering milk. Make a few at a time for a total of 10 or more. Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side. Cook 30 to 40 seconds on the second side and remove the ovals. Drain on absorbent paper towels. Continue until all the meringue has been shaped into ovals and cooked.
- Strain the milk.
- Put the egg yolks in a saucepan. Beat the egg yolks until they are light and lemon- colored and pour in the strained milk. Put the saucepan on the heat and simmer, stirring constantly with a wooden spoon, until the custard coats the spoon. When the spoon is coated, remove the custard immediately from the heat and strain it into a wide serving dish large enough to hold the meringue ovals in one layer.
- Meanwhile, combine the remaining sugar with the water in a heavy saucepan. Cook until the sugar becomes caramel-colored and then dark amber in color. Take care not to burn it.
- Before the caramel sets, pour it in a thin thread on top of the oval meringues. Serve the meringues in round-bottom dessert dishes with the custard on the bottom of each.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 136 milligrams, Sugar 29 grams, TransFat 0 grams
EGGS ALA GOLDENROD RECIPE
This recipe is a delicious and easy way to make use of leftover hard-boiled eggs.
Provided by Elyse Ellis
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over medium heat.
- Whisk in flour to make a roux and cook for 10 minutes.
- Whisk in the milk and bring to a simmer, whisking constantly.
- Reduce heat to low and cook for 10 more minutes, whisking occasionally. Season with salt and pepper.
- Separate the egg yolks and whites from the hard boiled eggs.
- Chop the egg whites and stir into the gravy.
- Mash the yolks with a fork and set aside.
- To serve, place toasted bread on a plate, cover with gravy and garnish with egg yolk.
Nutrition Facts : Calories 668 kcal, Carbohydrate 49 g, Protein 25 g, Fat 41 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 413 mg, Sodium 678 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
GOLDENROD EGG
This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!
Provided by danaferre
Categories Breakfast and Brunch Eggs
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
- Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
- To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 25 g, Cholesterol 252.3 mg, Fat 20.1 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 10.6 g, Sodium 383.6 mg, Sugar 7.4 g
More about "eggs ala wedgewood food"
EGGS A LA GOLDENROD WITH TOAST - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
WEDGWOOD EGG CODDLER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EGGS A LA WEDGEWOOD RECIPE - RECIPELAND.COM
From recipeland.com
FOR DOSE DOGS IVERMECTIN
From rql.theflorencenewspaper.firenze.it
HOW TO COOK EGGS ALA POBRE – FILIPINO OMELETTE
From yourpinaymomma.com
TACOBAR FOOD TRUCK MENU
From gvwl.rutgerhofman.nl
THE GOOD DISH LUANN DE LESSEPS' EGGS à LA FRANçAISE
From gooddishtv.com
EGGS ALA FRANCE :: QUICK AND SIMPLE RECIPES - ROSA COOKING
From rosacooking.com
WEDGWOOD LIDDED EGG - ETSY CANADA
From etsy.com
FOOD HISTORY CAFE
From foodhistorycafe.com
BEST 7 EGGS IN WEDGWOOD, FORT WORTH, TX WITH REVIEWS - YP.COM
From yellowpages.com
EGGS A LA GOLDENROD - LIFE AT BELLA TERRA
From lifeatbellaterra.com
FINGER BUFFET DESSERTS RECIPES
From mfbi.ltlluchttechniek.nl
EGGS A LA WEDGEWOOD - BEYONDMEALS.COM
From beyondmeals.com
OUTDOOR RECLINER CHAIR DUNELM
From mqwzn.ltlluchttechniek.nl
LELWHN
From vbk.uds.fr.it
EGGS ALA WEDGEWOOD
From pinterest.co.uk
BENZOCAINE WALMART POWDER
From mea.lavorocallcenter.palermo.it
1960S DINNERWARE
From juz.comuncasalemonferrato.al.it
EGGS A LA GOLDENROD - WONKYWONDERFUL
From wonkywonderful.com
WEDGEWOOD EGG | ETSY
From etsy.com
FLAMENCO EGGS (HUEVOS A LA FLAMENCA) - CAROLINE'S COOKING
From carolinescooking.com
EGGS à LA GOLDENROD | YESTERDISH
From yesterdish.com
WEDGWOOD BLUE JASPERWARE TRINKET BOX - VTPAH.CRANEHOIST.NL
From vtpah.cranehoist.nl
WEDGWOOD EGG IN WEDGWOOD CHINA & DINNERWARE FOR SALE | EBAY
From ebay.ca
PETSMART IVERMECTIN
From rkc.terme.lazio.it
EDME EGG CUP | WEDGWOOD
From wedgwood.com
EGGS A LA WEDGEWOOD RECIPE
From free-recipes.co.uk
EGG CUPS WEDGWOOD | ETSY CANADA
From etsy.com
POWDER WALMART BENZOCAINE
From bvd.birra.verona.it
EGGS A LA WEDGEWOOD - BIGOVEN.COM
From bigoven.com
VETIQ LOCATIONS
From tnm.vanhuisuitshop.nl
WEDGWOOD EGG PRODUCTS FOR SALE - EBAY
From ebay.com
WEDGEWOOD EGGS: SEARCH RESULT | EBAY
ASTRAY RECIPES: EGGS A LA WEDGEWOOD
From astray.com
EGGS ALA GOLDENROD – FOOD HISTORY CAFE
From foodhistorycafe.com
EGGS ALA GOLDENROD HISTORY - THERESCIPES.INFO
From therecipes.info
WEDGWOOD JASPERWARE PINK
From msdm.ltlluchttechniek.nl
FROM PLATES PORTUGAL SALAD
From bkv.ortodonzia.roma.it
SAILOR'S FAREWELL FOOTED EGG CUP | WEDGWOOD
From wedgwood.com
EGG WEDGWOOD - ETSY
From etsy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love