Goldenrod Eggs

Ingredients

• Arrange the toast on a platter.
• 2 hard-cooked eggs
• 2 c. medium white sauce

Method

1. 1

   Remove the shells from the eggs, diagonally chop the whites fine and put the yolks into a strainer.

2. 2

   Make medium white sauce, add the chopped whites to the sauce and pour it over the toast.

3. 3

   Then press the yolks through the strainer, over the white sauce and toast.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 28. The excerpt below is the record exactly as published.

GOLDENROD EGGS Arrange the toast on a platter. Keep buttered toast, cut it hot. Remove the shells from the eggs, diagonally chop the whites fine and put the yolks into 2 c. medium white a strainer. Make medium white sauce, add the chopped whites to the sauce and pour it over the toast. Then press the yolks through the strainer, over the white sauce and toast. sauce 2 hard-cooked eggs

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