GOLDENROD EGG
This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!
Provided by danaferre
Categories Breakfast and Brunch Eggs
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring 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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 25 g, Cholesterol 252.3 mg, Fat 20.1 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 10.6 g, Sodium 383.6 mg, Sugar 7.4 g
GOLDEN EGG BREAD
"Cut this lovely loaf into thick slices to fix excellent French toast," recommends Sybil Brown of Highland, California. "It also makes good sandwiches and very tasty cheese toast," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (16 slices.).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 229mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GOLDEN PICKLED EGGS WITH CARROTS
You can thank a healthy dose of turmeric for these beautiful sunny-yellow eggs.
Provided by Food Network Kitchen
Categories side-dish
Time P1DT3h25m
Yield 12 pickled eggs
Number Of Ingredients 11
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)
EGGS à LA GOLDENROD
A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
- In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
- Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
- To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g
GOLDEN EGGS
Provided by Gesine Bullock-Prado
Categories Cake Mixer Egg Side Bake Easter Kid-Friendly Vanilla Spring Cinnamon Nutmeg Butter Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 eggs or about 12 muffin-sized cakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
- Sift together the flour, baking powder, salt, and nutmeg. Set aside.
- In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
- This can take up to 10 minutes, depending on the temperature of your butter.
- As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
- You can't make magic without a lot of patience. So keep whipping and keep scraping.
- Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
- Scrape down the bowl every now and again as well.
- Add the vanilla.
- Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
- After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
- Distribute the batter into your molds, filling each cavity a little less than halfway.
- Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
- Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
- One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.
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