Eggs Goldenrod

Look, it’s another version of “à la mode sunshine”!

Yep, I’m still groovin’ on those awesome free-range eggs from my friend!

I found this in my beloved copy of The Good Housekeeping Cook Book (ed. Dorothy B. Marsh, New York: Rinehart, 1949). As with my friend’s mother’s recipe, this rich, warm dish with a white sauce and hard-cooked eggs takes advantage of the bright yellow yolks to make for a festive presentation.

Sure, you could just crumble the yolks with your fingers or smash them with a fork, as in my friend’s mom’s recipe. But in this case, pressing the yolks through a wire sieve makes them particularly fluffy. It gives them tons of volume. Definitely a unique presentation!




It takes a bit of effort to make this, especially if you don’t have the hard-cooked eggs ready-made. But I made it recently for dinner, with a bit of kiszka and a light, fresh green salad. A Stone Hill Chardonel paired well with it. Pretty darn good!




I more-or-less copy it from page 133, where it’s given as one of six variations of “Creamed Eggs.”


Eggs Goldenrod

6 hot, shelled, hard-cooked eggs
3 tablesp. butter or margarine
1 tablesp. minced onion (optional)
3 tablsep. flour
1/4 teasp. salt
Speck pepper
1 teasp. Worcestershire sauce (optional)
2 cups milk
1 tablesp. minced parsley
Toast

1. Hard-cook eggs, then peel off shells.
2. Partially fill base of double boiler with water; cover; bring to a boil.
3. Melt butter in top of double boiler over direct heat. Add onion and simmer until tender. Remove from heat. Add flour, salt, and pepper, mixing well. Add Worcestershire sauce, if desired.
4. Set top in place over boiling water. Slowly stir in milk. Cook, stirring, until smooth and thickened.
5. Cut hard-cooked eggs in halves, remove yolks. Cut whites in slivers; add to sauce. Heat; pour over toast. Sprinkle with yolks, pressed through sieve, and minced parsley.