Creamed Eggs

Ingredients

• 6 hard-boiled eggs
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 teacup of milk or cream
• season with salt
• season with pepper

Method

1. 1

   Remove the shells from the eggs, cut them in halves, and slice off a bit from the round end to make them stand.

2. 2

   Melt butter in a saucepan, add flour, mix until smooth, then add milk or cream and stir until it boils.

3. 3

   Season, stand the eggs on a heated dish, pour the sauce over, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 142. The excerpt below is the record exactly as published.

CREAMED EGGS.— Remove the shells from 6 hard-boiled eggs, cut them in halves, and cut a slice off the round end, enough to make them stand. Put one tablespoon of butter in a sauce=^pan to melt; add 1 tablespoon flour, mix till smooth, add 1 teacup milk or cream, and stir until it boils; season with salt and pepper. Stand the eggs on a heated dish, pour the sauce over, and serve. CURRIED EGGS— Cut some hard boil.^d eggs in halves; cut off the white end sufficiently to make thoiii stand upright; then pour some curry sauce around them, and serve. EGGS 187 DEVILED EGGS. — Boil 1 doz. eggs hard; cut in two, length.- wisGj take out the yolks, and mash them. Prepare 2 teapoons of mustard by pouring a very little boiling water on, and mix smooth; add a small teaspoon of butter, 1 of sugar, a little salt, and a few drops of vinegar. Mix some of the prepared mustard with the yolks, and refill the white part of eggs with the dressing. They make a nice garnish for lettuce, and also a nice dish for picnics. Other stuff- ings can be devised and filled into the whites in the same way. Cut them in two crosswise instead of lengthwise, if preferred. DROPPED EGGS ON TOAST.— Have ready a dish of boiling water, well salted, break the eggs into a saucer, and slide into the water, one at a time. Let the water keep at boiling point, but not bubble, anddijp'the water with a spoon over the top of the eggs. Have ready some nice buttered toast, take the eggs up with a skim- mer, lay on the toast, dust a little salt and pepper over them, and serve. ESCALLOPED EGGS.— Boil 1 doz. eggs for 25 minutes; put in cold water and take off the shells. Slice the eggs, and put them in a pudding^dish in alternate layers with bread crumbs, having a layer of the finest crumbs on the top of the dish. Season each layer of eggs with pepper, salt, and a little chopped parsley, if liked, and be- fore .putting on the top layer of crumbs, pour over it a pint of sweet cream. Bake until browned on the top. Serve hot. A good coun- try dish for luncheon, tea or breakfast. FRIED EGGS — Take a hot frying=pan, put in a lump of butter, let it melt, and then drop in the eggs; let them fry 3 minutes; add salt and pepper to season; lift out with a skimmer. The nicest way, however, is to use the egg molds now made for the purpose in various sizes. In each mold put a piece of butter, and when melted, drop in the eggs; to prevent the under side from being over=done, loosen the edges every few seconds; season with salt and pepper, and take out with a spoon when done. Sorrel, spinach and green salads are nice with them. If a few eggs are fried in a large mold, put hot water in the unused forms. Cold Fried Eggs can be used for salad, or revamped by dipping them in fritter batter, and frying. A fine sauce for fried eggs is made of stewed tomatoes, grated cheese, and a couple of chopped up boiled sausages. EGG GEMS. — Mix together chopped cold meat and bread crumbs, in equal quantities. If liked, a tiny bit of onion, chopped 188 EGGS very fine, may be added to the meat and crumbs. Season with pep- per

Cook this with the app: pantry check, scaling, and the assistant.