EGGS GOLDENROD RECIPES
EGGS à LA GOLDENROD RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
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 , CarbohydrateContent 21 g, CholesterolContent 215 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 12 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 5 g, TransFatContent 0 g
HARD-COOKED (HARD-BOILED) EGGS RECIPE - BETTYCROCKER.C…
Stress-free hard-boiled eggs ready in just 35 minutes – a delicious dinner!
Provided by Betty Crocker Kitchens
Total Time 35 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 1
Steps:
- In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
- Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
- Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.
Nutrition Facts : Calories 80 , CarbohydrateContent 0 g, CholesterolContent 210 mg, FatContent 0 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 60 mg, SugarContent 0 g, TransFatContent 0 g
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