April in the Kitchen – Eggs a La Goldenrod

This post is dedicated to the ladies in my freshman home economics class at Gulf High School in Florida. I recently returned from a “significant” class reunion where we were reminiscing about old times and laughing at our antics as young women. Eggs a La Goldenrod was one of the first things we learned to make in “home ec”. It was popular in home economics classes in the 60’s. In hindsight, it taught several useful basic techniques such as making toast, a basic white sauce, and hard boiling eggs. A perfectly boiled egg without that greenish ring around the yolk is a skill. Over boiled eggs are smelly and indigestible. See my note at the end for a perfectly cooked hard boiled egg.

Times have changed and home economics (as well as shop for boys) has gone the way of the dinosaurs, but Eggs a La Goldenrod remains. This recipe first appeared in a Betty Crocker cookbook during the 50’s. This is a perfect answer to “What do we do with all those colored hard boiled eggs?” left from Easter egg hunts.

Eggs a La Goldenrod

Eggs a La Goldenrod

Eggs a La Goldenrod

  • 6 hard-boiled eggs, peeled
  • 2 cups milk
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon of truffle oil (optional and not part of the original recipe)
  • 6 slices of hearty bread, toasted and buttered
  • chopped chives for garnish (optional and also not part of the original)
  1. In a saucepan melt the butter, add the flour and stir until the mixture is smooth and well blended.
  2. Add the milk, stirring with a whisk the entire time to prevent lumps. Cook over low heat until the mixture starts to thicken. Continue to cook, stirring occasionally, for 5 minutes. Add salt and pepper.
  3. Add the optional teaspoon of truffle oil. Set aside.
  4. Separate the eggs whites from the yolk. Chop the whites and add them to the white sauce.
  5. Arrange the buttered toasted bread on a plate and pour the sauce over it.
  6. Grate the egg yolks over the sauce. Garnish with chives
  7. Add additional salt and pepper as needed.
  8. Serve warm.
Eggs a La Goldenrod

Eggs a La Goldenrod

Note on cooking hard boiled eggs:

  1. Place the eggs in a saucepan and cover with cold water by at least an inch.
  2. Bring the eggs and water to a rapid boil, then cover the pan and turn off the heat. Leave the pan on the burner. If you have a gas stove, turn the heat down to the lowest possible setting and leave for 1 minute before turning off the heat.
  3. Let the eggs sit in the hot water for 12 minutes.
  4. Drain and run cool water over the eggs.
  5. Peel when cool. Slightly older eggs are often easier to peel.
Hard boiled eggs

Hard boiled eggs

I am taking this to share with Angie and the gang at The Novice Gardener, it’s Fiesta Friday #62.

Fiesta Friday

Fiesta Friday

17 thoughts on “April in the Kitchen – Eggs a La Goldenrod

    • I read that post as well and want to try steaming the eggs. Supposedly they are easier to peel. I use a slight variation on the method in this post for making soft boiled eggs. This time turning off the heat and waiting till the water is completely still, then cooling.

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  1. It’s funny how eggs are a real test of basic culinary skills, especially an omelette… 🙂

    Personally speaking, I think any education system that doesn’t teach kids basic cooking skills is letting them down terribly.

    Liked by 1 person

  2. This sounds like a marvellous breakfast! I love chives; I can’t wait until they start growing for us.
    Nothing that I learned in foods really stuck with me, except for what a mouse trap looks like. 🙂 But it was a fun course to take

    Liked by 1 person

  3. Personally I wish they could’ve had Home Ec when I was in college- I would’ve LOVED that class, and I think that learning how to cook is just as useful as learning about Insects in a Biology course lol

    Thanks for sharing with us- Happy Fiesta Friday;-)

    Liked by 1 person

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