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Plentiful Spring Eggs

March 7, 2012

When you have chickens, you have eggs. In the spring time, the girls seem to go into high production, and eggs are plentiful. If they don’t sell we find other ways to use them.

Many people think of eggs as scrambled or fried, occasionally deviled eggs – but that’s selling this food short!

Have you ever had Eggs Ala Goldenrod? This is just one way of serving creamed eggs – quick, easy and luxurious for a Sunday morning. Take four hard cooked eggs, cut into quarters. Remove two of the cooked yolks and set aside. Make a white sauce by heating 2 tablespoons butter, 1/4 teaspoon salt, 1/8 teaspoon pepper and a cup of milk over low heat, then stir in two tablespoons flour. Stir until it’s like thick cream. Fold chopped eggs (minus the two yolks) into the sauce, and serve over toast. Before serving, finely chop the remaining yolks and sprinkle over the top.

You can also, when making the white sauce, add 1/4 teaspoon curry powder for curried creamed eggs, or add some drained, flaked tuna or salmon for a lunch or dinner. A cup of diced ham, or dried beef are still more ways to vary this basic recipe.

Poached eggs are another way to fix eggs, with a lower calorie count than fried eggs. Use just enough oil to coat the skillet, drop eggs into skillet then add 1/2 teaspoon for each egg. Cover tightly to cook 5-6 minutes over low heat. Alternately you can poach eggs in a greased skillet, filled with hot water about an inch and a half deep. Bring water to a boil, reduce to simmer. Break each egg into a bowl, then slip into the water (less splashing!). If you have milk you can use milk instead of water, pouring the hot milk over eggs on toast.

Take your poached egg, place on a toasted English muffin or toast and a piece of warmed ham or Canadian bacon about the same size. Over low heat in a small saucepan combine 2 egg yolks with 3 tablespoons lemon juice, then add a half stick of butter – stir until butter is melted then add the rest of the butter. Let butter melt slowly, as this gives the eggs time to cook and thicken without curdling – if it starts to separate add a teaspoon water, continue stirring and be patient. Use this sauce to top the poached egg and ham, and you’ve made Eggs Benedict. Leftover sauce keeps in the refrigerator – add warm water when reheating.

Enjoy!

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