Goldenrod Egg – a delicious recipe with butter, flour, salt, milk, eggs, white bread. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
2
Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
3
To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
630
kcal
Calories
47
g
Fat
28
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup flour, salt and pepper to taste, 1 quart milk, and more.
Yes, Goldenrod Egg falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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