Creamed Eggs

What do you do with your left-over Easter eggs (Sorry, this post is a bit... ok, VERY late)?  I love hard boiled eggs, but I have to say that after a couple days I get sick of them.  The first Easter that I was married, I wanted to limit the number of eggs we dyed so we wouldn't be left with a lot of left overs.  My husband, however, made about 2 dozen.  I asked him why he made so many and he said, "For Creamed Eggs of course!" as if I should have just known what that was.  I was then introduced to this breakfast that I would eat every day if I could.

The first step to making this is boiling the eggs. 

If you use the method linked to above, you will get a pretty hard boiled egg with no green slime.

Slice your eggs up and set them aside.

Next you want to make a medium white sauce.  Heat the butter until it just begins to foam, then add the salt and flour.

Stir the mixture (a rue) until it just starts to turn golden.  I let this go a little far, you would be looking for a color a bit lighter than this.  

Add cold milk and whisk until smooth.

Add the white pepper.

Add more salt if needed.

Add the pepper.  Fresh ground is always the best.

Next you add the start of the show... your eggs.  Heat it through, and taste for seasoning.  I love how the yolks kind of mix into the sauce to make it creamy and the lovely pale yellow color.

I serve it over toast and add a bit of paprika for a garnish.  Enjoy!

Creamed Eggs

• 4 Tbs butter
• 4 Tbs flour
• 2c COLD milk
• 8-10 hard boiled eggs, chopped
• salt to taste
• white pepper to taste
• pepper to taste

In a medium sauce pan melt butter.

Add the flour and stir until the flour just begins to turn golden.

Add the COLD milk and whisk until the clumps are gone.

Heat to a simmer.

Add eggs and heat through.

Add salt and peppers to taste.

Serve over toast.

Hard Boiled Eggs - No green slime

 

I am a bit particular about my hard boiled eggs.  Call me a snob... maybe I am, but I just don't like that green slime around the outside of my yolks.  That fact that I will even eat an egg yolk is a huge step for me from my childhood...  So, here is how to make the incredible edible egg look incredible... and edible (my own opinion).

Put the eggs in a pot and cover them with about an inch of cold water.  Some say that a bit of salt prevents cracking and a bit of vinegar prevents egg whites from running out if an egg should crack.  I don't use either, but some people do.  

Bring the water to a boil.  As soon as the water is boiling, reduce the heat to a simmer and let it go for 1 minute.  Remove the pot from the heat and cover.  Let it sit for 10-12 minutes.  This time depends on the size of your eggs as well as the number.  I usually just end up letting it sit for 12 and they turn out fine.

After the 12 minutes is up, immediately get the eggs into cold water.  I dump out the hot water and fill and refill the pan with cold water a few times in order to do this.  Once they are cool enough to peel you can enjoy!  No green slime around the yolk.  Of course, you can also store them in the fridge as well.

Beef Stroganoff

I have a confession to make.  I am a pasta addict.  Have I already confessed that on here?  Well if I have, I should do it again, and again.  This has always been one of my favorite pasta dishes.  The best part about it is that it is so easy to make.  This is a recipe my mom has made since I can remember.  I have also loved it since I remember.  

First, chop your onions and mince your garlic.  This is also where you could chop the fresh mushrooms if you were to remember them (like I didn't).

Heat the olive oil in your pan and add the garlic and onions.  Cook until the onions become translucent.

Add the meat.  I used stew meat.  You can also use hamburger.  Cook until the meat is cooked through.

This is where you would add the mushrooms, if you happened to remember them.  Cook the mushrooms until they become soft, but stop before they begin to shrink drastically in size.

Add the cream of mushroom soup.

Add the ketchup and Worcestershire sauce.  Mix until combine.

Lookin' good, but the best part is still to come.

Add the sour cream.  I know you are trying to be healthy, but don't use light sour cream.  It will curdle.  Basically, it would make this lovely sauce too yucky to eat (in my opinion).  Don't give in to the temptation!

Heat through.  Be sure not to boil the sauce, or again, it will make it all kind of funny textures.

Meanwhile, boil yourself up some yummy pasta.  Cool trick I learned somewhere.  If you put a wooden spoon over the top of your pan the water won't boil over.  Turns out it is true.

Enjoy!

Beef Stroganoff

• 1lb ground beef or stew meat
• 1T olive oil
• 1 med. onion, diced
• 1 garlic clove, minced
• 1 10 ½ oz can condensed cream of mushroom soup
• 1c dairy sour cream
• 1 3 oz can mushrooms, undrained -or- fresh mushrooms
• 2T ketchup
• 2T Worcestershire sauce
• pasta

Heat oil in skillet.

Add garlic and onions and cook until garlic becomes fragrant.

Add meat and brown.

Add fresh mushrooms.  Stir occasionally until mushrooms are soft.

Add cream of mushroom soup, sour cream (don't use light... it will curdle), ketchup, and Worcestershire Sauce.

Heat through.

DON’T BOIL.

Serve over pasta.