75 hard-cooked eggs
1 pound margarine
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1/4 teaspoon white pepper
1 gallon milk
Servings: 50
1. Peel eggs. Set aside for later step. Refrigerate if not using immediately.
2. Melt margarine. Add flour, salt, and pepper. Stir until smooth. Cook for 5 minutes.
3. Add milk gradually, stirring constantly with wire whip. Cook until thickened.
4. Slice or quarter hard-cooked eggs. Refrigerate if not using immediately. When ready to serve, pour hot sauce over eggs. Mix carefully. Reheat if necessary to 165°F.
VARIATIONS:
Curried Eggs. Substitute chicken broth for 2 qt of the milk. Add 2 Tbsp curry powder. May be served with steamed rice or chow mein noodles.
Eggs à la King. Substitute Chicken Stock for 2 qt of the milk. Add 1 lb mushrooms that have been sautéed, 12 oz chopped green peppers, and 8 oz chopped pimiento.
Goldenrod Eggs. Mash or rice egg yolks. Add sliced whites to sauce. Serve on toast. Sprinkle mashed yolks over the top.
Scotch Woodcock. Add 1 lb sharp Cheddar cheese to sauce. Cut eggs in half lengthwise and place in pans. Pour sauce over eggs. Cover with buttered crumbs. Bake until heated through and crumbs are brown.
1 pound margarine
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1/4 teaspoon white pepper
1 gallon milk
Servings: 50
1. Peel eggs. Set aside for later step. Refrigerate if not using immediately.
2. Melt margarine. Add flour, salt, and pepper. Stir until smooth. Cook for 5 minutes.
3. Add milk gradually, stirring constantly with wire whip. Cook until thickened.
4. Slice or quarter hard-cooked eggs. Refrigerate if not using immediately. When ready to serve, pour hot sauce over eggs. Mix carefully. Reheat if necessary to 165°F.
VARIATIONS:
Curried Eggs. Substitute chicken broth for 2 qt of the milk. Add 2 Tbsp curry powder. May be served with steamed rice or chow mein noodles.
Eggs à la King. Substitute Chicken Stock for 2 qt of the milk. Add 1 lb mushrooms that have been sautéed, 12 oz chopped green peppers, and 8 oz chopped pimiento.
Goldenrod Eggs. Mash or rice egg yolks. Add sliced whites to sauce. Serve on toast. Sprinkle mashed yolks over the top.
Scotch Woodcock. Add 1 lb sharp Cheddar cheese to sauce. Cut eggs in half lengthwise and place in pans. Pour sauce over eggs. Cover with buttered crumbs. Bake until heated through and crumbs are brown.
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