Eggs à la Goldenrod
Eggs à la Goldenrod is a nostalgic comfort dish. Hard-cooked egg whites are gently folded into a classic, creamy white sauce, seasoned simply with salt and pepper. This savory mixture is then generously spooned over warm, buttered toast. Finally, the sieved or crumbled egg yolks are sprinkled on top, creating a vibrant 'goldenrod' appearance and adding a final touch of richness. A simple yet elegant meal.
Equipment
- 1 Saucepan For hard-boiling eggs and making the white sauce.
- 1 Whisk Essential for a smooth, lump-free white sauce.
- 1 Small Bowl For separating and mashing egg yolks.
- 1 Chef's knife For chopping egg whites and toast.
- 4 Serving Plates For individual servings.
Ingredients
Main
- 4 hard-cooked eggs
- 2 tablespoons butter
- 2 tablespoons Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 4 to 6 slices buttered toast chopped or torn into bite-sized pieces, separated onto four serving plates
Instructions
- Place hard-cooked eggs in cold water, bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes. Cool in ice water, then peel.
- Carefully separate the yolks from the whites. Finely chop the egg whites and set aside. Mash the yolks with a fork or press through a sieve, then set aside for garnish.
- Prepare 4 to 6 slices of buttered toast. Cut or tear the toast into bite-sized pieces and distribute them evenly onto four serving plates.
- In a medium saucepan over medium heat, melt the 2 tablespoons of butter.
- Whisk in the 2 tablespoons of all-purpose flour, cooking for 1-2 minutes to create a smooth roux, stirring constantly.
- Gradually whisk in the 1 cup of milk until the sauce is smooth and thickened. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Gently fold the chopped egg whites into the prepared white sauce.
- Spoon the creamy egg white mixture generously over the buttered toast pieces on each plate.
- Garnish each serving by sprinkling the mashed or sieved egg yolks over the top.
- Serve warm.
Notes
Achieving a smooth, lump-free white sauce is key. Ensure your roux (butter and flour) cooks gently for 1-2 minutes to eliminate raw flour taste before gradually whisking in cold milk to prevent lumps. For perfectly hard-cooked eggs, place them in a saucepan, cover with cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes before shocking in ice water. This prevents the green ring. For enhanced richness, consider using whole milk or even a splash of cream in your white sauce. Freshly ground black pepper will also elevate the flavor. Ensure your toast is warm and slightly crisp to provide a good textural contrast to the creamy sauce.