This is another of my recipes that makes eggs taste great.  It is  also my daughter's favorite.

I learned about this one from my mom, she sometimes made eggs this way when I was a kid.
When trying to recreate it, I started with a basic recipe and adapted it to get close to the way I remember my mom making it.  

Its makes a great brunch.

Step 1: Cream Sauce

The creamed part of the recipe is a standard cream sauce. Its made by using butter or margarine with milk and flour.
The basic ratio is 2 tablespoons of margarine, 2 tablespoons of flour, and one cup of milk. You can make any amount you want as long as you keep this ratio the same. For this batch I am using  8 tablespoons of margarine, 8 tablespoons of flour and 4 cups of milk.

Start by melting the margarine in your pot. After its all melted add the flour and mix it in. Let this cook on low heat for a few minutes but don't let it brown. Cooking it a little prevents the flour from having a raw flavor, at least that's what the experts say.
I use a whisk to mix it because it works better when mixing the milk and flour.
I have a small twist to this dish,save the yokes,add the whites to the gravy then pour over bite size toast bits...Then grate the yokes over the top!...Its an old family tradition...As a Kid We called it...."Eggs laid in Goldenrod"....Great to hide some Bacon in there too!...YUM!....Tigmaster....
<p>My mother also made this dish; she called it Eggs Goldenrod and we often ate itfor dinner on biscuits. Over the years I've added just a pinch of nutmeg. Yumm. Brings back such special memories.</p>
This dish was made for me about 15 years ago at a friends house and last night, at about 2am, I got the craving! Found these instructions and made it! I am literally sitting here eating my creamed eggs on toast and typing this. AMAZING!!!! I will not go even 15 days without this for as long as I live! Thank you for the step by step instructions!!!<br>P.S. I buttered the toast! :)
I do not have bullion cubes...would it be acceptable if I were to use 3/4 milk and 1/4 chicken stock?
The milk is what thickens to make the sauce so I would keep that the same. You can use just salt instead and maybe some chicken stock. It might thin it a little but it should not be a problem. If it gets to thin I think you can add a little extra flour.
I just made this dish for dinner and let me tell you, it was AMAZING! Thank you soo much for the delectable recipe :D
This looks amazingly good! I think I'll try just scrambling the eggs and mixing them in instead of going to the trouble of hard boiling, peeling and cutting them. I would guess that since it's basically sausage gravy it'd be great on some biscuits too. Now I want breakfast. :)
JMO, but there's just something incredible about the texture of Creamed (Hard-boiled) Eggs, as opposed to just chopped Scrambled Eggs.<br><br>Boil up a 1/2 dozen eggs ahead of time and refrigerate. You can have Breakfast ANY time! ;-)
This is pure comfort food!!! I made it just after Easter with the leftover eggs. So simple and so YUMMY!
I always wonder if people try the recipes. Instructables should add a button that people can click if they tried something. <br><br>Glad you liked it. Its by far my daughters favorite.
That's an EGG-cellent idea, Vyger!

About This Instructable




Bio: The name comes from the First Star Trek movie, that pretty much says it all.
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