My Grandmother’s Classic Goldenrod Eggs

Goldenrod Eggs is the second recipe in my series, Recipes for Leftover Easter Eggs.  You didn’t know I was doing a series?  Guess what?  I didn’t either!  But, I dyed 36 Easter Eggs the other day for my earlier post, Dyeing Easter Eggs on a Dime.  So, since there’s only two of us (me and Charlie), finding creative ways to eat them, relatively quickly, became a mission!  Of course, I made Classic Egg Salad – love egg salad; but, 36 eggs worth of egg salad and I’m sure I’d never want egg salad again!

I grew up with this recipe taught to me by my maternal grandfather, Poppo.  I lived with him and my grandmother, Mommo, for 3 months when I was 11-years-old.  It wasn’t a family crisis or anything like that.  My father was a pilot in the Air Force and we were military brats, living all over the world except near my grandparents.  They somehow convinced my parents that each of us should come and live with them for 3 months in California and it was decided that 11-years-old was old enough to adjust and enjoy the experience.

I’m the oldest, so I was the first to reach the magical age of joining my grandparents in Southern California (we lived in the South, as in Tennessee, at the time).  Anyway, I have many fond memories of those 3 months, which I’ll share in dribs and drabs as appropriate to whatever post I’m doing (so stay tuned!), but one of those fond memories was experiencing different food that I’d never had before.

My grandfather called this recipe Eggs Vermacilla.  Well, I can’t find that name for this recipe anywhere on the web.  Many, many years ago (before the internet), I discovered that my grandfather’s Eggs Vermacilla recipe was actually known as Goldenrod Eggs.  Don’t know why he used the name he did – he was Irish, not Italian.  Maybe he just came up with a silly name to create magic and mystery for a child – me!

Here’s what you do:

Select your hard-boiled Easter Eggs and get out your Vidalia Chop Wizard.  If you don’t have a Vidalia Chop Wizard, you can chop the eggs with a knife.  If you’d like to have a Vidalia Chop Wizard, you can purchase one from Amazon through our Shop Toot Sweet menu tab.

Crack and peel the hard-boiled Easter Eggs.  Cut the eggs in half and separate the yolks from the whites (tip:  it’s easier to grate the yolk if you can keep it whole; but as you can see by the picture above, only one of the four is whole!).  Set aside the egg yolks for use later in the recipe.

Chop the whites into a rough chop (not too small).

Measure your milk and put both the chopped egg whites and the milk next to your stovetop.  I measured out extra milk in case my sauce was too thick.

Melt butter in a saucepan.

Add flour and stir to combine and make a roux.

Add milk all at once.  Stir to combine.  Continue stirring over medium heat until sauce thickens to desired consistency.

Add chopped egg whites to white sauce and stir to combine.

Make toast out of your favorite savory bread (not a sweet bread).  This is my favorite, Safeway brand’s Nut and Grain Bread.

Plate your toast.

Spoon white sauce over toast.

Continue plating until all four servings are ready.

Grate egg yolks over white sauce on toast.

Here’s a pinnable photo for Pinterest (thanks for sharing!):

Here’s the recipe:

 

Print

 

Tootles,

 

P.S.  The Vidalia Chop Wizard is available through our Amazon shop, Shop Toot Sweet.  So is the pretty grater!

Disclosure:  If you decide to make a purchase through our link, Amazon will pay us a commission for it.  This does not cost you anything more.  These commissions help to keep the rest of our content free, so we thank you very much!

Related Posts:

(other posts using hard-boiled eggs)

• Classic Egg Salad
• Dyeing Easter Eggs on a Dime
• Hard-boiled Eggs