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
- 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)
- In a saucepan melt the butter, add the flour and stir until the mixture is smooth and well blended.
- 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.
- Add the optional teaspoon of truffle oil. Set aside.
- Separate the eggs whites from the yolk. Chop the whites and add them to the white sauce.
- Arrange the buttered toasted bread on a plate and pour the sauce over it.
- Grate the egg yolks over the sauce. Garnish with chives
- Add additional salt and pepper as needed.
- Serve warm.
Note on cooking hard boiled eggs:
- Place the eggs in a saucepan and cover with cold water by at least an inch.
- 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.
- Let the eggs sit in the hot water for 12 minutes.
- Drain and run cool water over the eggs.
- Peel when cool. Slightly older eggs are often easier to peel.
I am taking this to share with Angie and the gang at The Novice Gardener, it’s Fiesta Friday #62.