Recipes > Eggs > Eggs la Goldenrod

Eggs la Goldenrod

Closely resembling creamed eggs in composition and food value, but differing from them somewhat in appearance, are eggs la goldenrod. This is, perhaps, even a more attractive dish if it is nicely made than creamed eggs, and many persons who do not like hard-cooked eggs find this dish agreeable and are able to digest it.

Sufficient to serve six.


  • 2 cups milk
  • 2 tablespoons fat
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 hard-cooked eggs
  • 6 slices of toast


Heat the milk. Brown the fat in a saucepan, add the flour, salt, and pepper, and mix well. Then add the hot milk and stir until the sauce thickens.

Chop the whites of the hard-cooked eggs into small pieces, and mix them with the white sauce. Arrange the toast on a platter and pour the sauce over it. Put the hard-cooked egg yolks through a sieve or a ricer and sprinkle them on top of the white sauce. Serve hot.


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Woman's Institute Library of Cookery, Volume 2.

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