Easter Eggs Goldenrod
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 4
6 hard boiled eggs, peeled, whites separated from yellows
3 tablespoons salted butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whole milk
Ground black pepper
4 baked biscuits or 4 slices of your favorite bread, toasted
Snipped fresh parsley or chives
Peel the hard-boiled eggs. Separate yellows from whites. Coarsely chop the whites of the peeled eggs and set aside. Crumble yellows and set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined. Cook and whisk until flour-butter mixture (roux) is slightly golden, about eight minutes. Stir in milk all at once. Cook and whisk over medium heat until thickened and bubbly. Cook and whisk for one more minute. Fold in chopped egg whites and heat through. Season to taste with additional salt and pepper-if needed. To serve, spoon egg mixture over warm biscuits, toast points. Sprinkle with degg yellows or press cooked yolks thru a sieve over the creamy mixture and top with paprika and parsley or chives. I personally like to add 1/2 to 1 teaspoon ground dry curry powder to the white sauce mixture.
How to Hard-Boil Eggs
Place large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by one inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel a hard-boiled egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
This recipe is shared April 10-14, 2017
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Ro's recipes are sponsored by Banks Market on Lone Oak Road in Paducah, KY.
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