Golden Rod Eggs

Ingredients

• Three hard eggs.
• one cup white sauce.
• six slices toast.
• parsley.

Method

1. 1

   To hard cook eggs, drop egg in 2 cups of cold water; for each additional egg, add three-fourths cup of water.

2. 2

   Get water to boiling point, then allow them to remain in it 25 minutes.

3. 3

   Toast bread.

4. 4

   When eggs are cooked, make white sauce.

5. 5

   Separate yolks from whites, and chop whites and add them to white sauce.

6. 6

   Pour over toast on serving dish.

7. 7

   Force yolks through potato ricer or strainer and sprinkle over top.

8. 8

   Garnish with parsley.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 90. The excerpt below is the record exactly as published.

Golden Rod Eggs. Three hard eggs, one cup white sauce, six slices toast, parsley.

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