Right now, we are in egg season. My hens are laying more eggs than I know what to do with. Eggs, eggs and more eggs! We’ve been eating a lot of deviled eggs, fried eggs, egg salad, egg custard pie. I’m always looking for new, fun and delicious ways to use them. Thought I’d share with you one of my favorites. It’s a must have recipe! And it’s such a stunningly pretty dish with those bright yellow yolks. If you haven’t tried goldenrod eggs, now is your chance!
My mom use to make this for us and I still love it and my husband and son do too. It’s not only good for breakfast, it’s wonderful for dinner too.
Let’s get started
The first thing you need is some hard boiled eggs or in the case of fresh farm eggs…I steam them! See my post about steamed eggs here. Some of these eggs are small because I have bantam silkie chickens. You want about 5-6 large eggs.
Once you have them peeled you will want to separate the white and yolks as seen in photo below
And with a fork we will crumbled the yolks just like you would for deviled eggs.
Now we are ready to put a medium sized pot on the stove. Turn the heat on and preheat the pot on medium.
Add 1/4 cup butter and melt
Continue to whisk this often and cook for about 3 minutes. It’s ok if it browns slightly. We want to cook out the flour flavor a bit.
It’s gonna look all lumpy and clumpy at first. Just whisk, whisk and whisk some more until smooth. Bring this just to a very low boil and continue whisking for about a minute or so. If your sauce is too thick add a splash or two of milk till right consistency. This should be like a thick gravy. Turn down heat to a simmer for about five minutes whisking every so often.
Now it’s ready!
Get yourself some good bread. I made homemade sourdough this morning….I know yummy right?! Toast the slices up!
Sprinkle the crumbled yolk on top. Stand back. Admire the loveliness of the whole dish 😍 Pour yourself a glass of OJ, milk or coffee and dig in.
Goldenrod Egg Recipe
5-6 large hard boiled eggs peeled
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon each salt and pepper or more to taste. I use a lot of pepper in this.
Separate the white and yolks and place in separate bowls. Roughly chop the whites and crumbled the yolk with a fork. See photos above.
Make a roux. Add butter to saucepan and melt. Add flour and whisk continually for about 3 minutes or so. Slight browning is ok but don’t burn.
Slowly add in milk. Add a little and whisk then continue adding a little at a time whisking constantly.
Bring just to a boil and continue whisking for a minute or so then reduce to a simmer for 5 minutes and whisk every so often. If too thick add a splash or two of milk. This should be like a thick gravy.
Add egg whites, salt and pepper to roux. Simmer for 5 minutes and all is heated through.
Serve over toast. Spoon white sauce over toast and top with crumbles of yolk.