EGGS ALA GOLDEN ROD
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EGGS ALA GOLDEN ROD
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From what I have read this recipe was created in the late 1800's   My Mom used to make this when we were kids.The egg yolks after being run through a sieve resemble Golden Rod pollen  
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EGGS ALA GOLDEN ROD

posted at 10/19/2012 2:01 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
From what I have read this recipe was created in the late 1800's   My Mom used to make this when we were kids.The egg yolks after being run through a sieve resemble Golden Rod pollen






           EGGS ALA GOLDEN ROD
                 
                   Makes 8 servings

  • 1/2 cupbutter
  • 1/2 cupflour
  • salt and pepper to taste
  • 1 quartmilk
  • 8 sliceswhite bread, toasted
  • 8hard-cooked eggs
  • 1 pinchpaprika

Directions

  1. Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color. Whisk in the milk, and bring to a simmer, whisking constantly. Reduce heat to medium-low, and cook for 10 minutes more, whisking 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.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 2:54 AM EDT
Posts: 7310
First: 6/23/2010
Last: 4/23/2014

Thank you Gale ..........  To me this sounds like a lot of careful work. lol lol lol Laughing  I think I'd rather have some plain, old  SOS.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 6:43 AM EDT
Posts: 3553
First: 1/16/2009
Last: 4/23/2014
Thanks for the recipe.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 7:59 AM EDT
Posts: 1957
First: 12/5/2010
Last: 4/23/2014
a staple from my childhood       called ' eggs au gratin'

but we chop and add the whole egg, and add bacon and cheddar cheese

maybe an easier version for you nancy

in my old age i've been using a pkg of white (or country)  gravy mix and it works just as well

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 8:46 AM EDT
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
Thanks so much for the interesting recipe!!

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 9:10 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
thank you

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 10:54 AM EDT
Posts: 336
First: 11/28/2008
Last: 3/1/2014
YUM!  Sounds so easy too!

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 11:39 AM EDT
Posts: 656
First: 10/4/2008
Last: 4/20/2014
I'm betting that it makes a "Beautiful Presentation"!  Thanks so much for the recipe.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 12:51 PM EDT
Posts: 1826
First: 9/9/2008
Last: 4/22/2014
Sounds interesting.  Thanks for sharing Gale.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 3:45 PM EDT
Posts: 891
First: 10/15/2010
Last: 4/23/2014
In Response to EGGS ALA GOLDEN ROD:
From what I have read this recipe was created in the late 1800's   My Mom used to make this when we were kids.The egg yolks after being run through a sieve resemble Golden Rod pollen            EGGS ALA GOLDEN ROD                                      Makes 8 servings 1/2 cup butter 1/2 cup flour salt and pepper to taste 1 quart milk 8 slices white bread, toasted 8 hard-cooked eggs 1 pinch paprika Directions Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color. Whisk in the milk, and bring to a simmer, whisking constantly. Reduce heat to medium-low, and cook for 10 minutes more, whisking occasionally. Season to taste with salt and pepper. 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. 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.
Posted by gale g

I remember this being a very popular dish when I was a young girl.  It tastes so good and hearty.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 4:42 PM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Sounds good! Thanks for sharing!

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 5:01 PM EDT
Posts: 2174
First: 8/8/2008
Last: 4/23/2014
interesting   dish

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 5:50 PM EDT
Posts: 982
First: 9/23/2008
Last: 3/27/2014
Gale - Thank you for sharing this recipe.  I've never had anything like it, but it sounds delicious.  I'll have to try it out on my husband in the near future.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 6:28 PM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
In Response to EGGS ALA GOLDEN ROD:
From what I have read this recipe was created in the late 1800's   My Mom used to make this when we were kids.The egg yolks after being run through a sieve resemble Golden Rod pollen            EGGS ALA GOLDEN ROD                                      Makes 8 servings 1/2 cup butter 1/2 cup flour salt and pepper to taste 1 quart milk 8 slices white bread, toasted 8 hard-cooked eggs 1 pinch paprika Directions Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color. Whisk in the milk, and bring to a simmer, whisking constantly. Reduce heat to medium-low, and cook for 10 minutes more, whisking occasionally. Season to taste with salt and pepper. 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. 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.
Posted by gale g


Gale, I have never heard of this one. Sounds awesome. Thanks for the recipe.
Will have to try this one.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 7:00 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I went to a Catholic Boarding school and the nuns made a dish like this.  But the eggs were just chopped in the white sauce.
I don't think anyone liked the creamed eggs.
We figured it was an inexpensive meal and we would knew that it would be served on Fridays and several times during Lent.

Re: EGGS ALA GOLDEN ROD

posted at 10/19/2012 10:26 PM EDT
Posts: 1038
First: 10/1/2008
Last: 4/19/2014
I think I learned to make this in Junior High Home Ec class.  As I remember no one really thought it was wonderful.  I don't believe I ever made it at home.  It is a different way to serve eggs, and it taught us how to make white sauce!!

Re: EGGS ALA GOLDEN ROD

posted at 10/20/2012 11:23 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
You're all welcome.I think the next time I make this I'm going to put some Canadian bacon on the toast first then the eggs to add a bit of flavor.This is one of the first things my mom taught me how to make white sauce this is the base to a lot of  good down home cooking.

Re: EGGS ALA GOLDEN ROD

posted at 10/20/2012 1:13 PM EDT
Posts: 1
First: 10/20/2012
Last: 10/20/2012
We served this every Christmas morning when I was first married.  My father-in-law loved it and renamed it "Ala la."  That was over 40 years ago. 

Re: EGGS ALA GOLDEN ROD

posted at 10/20/2012 1:51 PM EDT
Posts: 1957
First: 12/5/2010
Last: 4/23/2014
In Response to Re: EGGS ALA GOLDEN ROD:
You're all welcome.I think the next time I make this I'm going to put some Canadian bacon on the toast first then the eggs to add a bit of flavor.This is one of the first things my mom taught me how to make white sauce this is the base to a lot of  good down home cooking.
Posted by gale g


and remember also, gale

a little bit of chopped onion never hurts anything  and can add a lot to the taste

Re: EGGS ALA GOLDEN ROD

posted at 10/20/2012 2:34 PM EDT
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Ahhhhhhhhh! Golden Rod so pretty, but so sneezy! Like the idea of eggs better.  lol
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