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    Home » Top Amish Recipes » Amish Main Dishes

    Amish Cooks Across America: Eggs La Golden

    Published: Jun 20, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 10 Comments

    EGGS LA GOLDEN:This is an interesting recipe that was given to me by an Amish family in St. Ignatius, Montana.  Most Amish families there do own hens that give them an ample supply of fresh eggs.  The eggs find their way into numerous dishes, including this one.  The Amish cook who gave it to me called it "Eggs La Golden" and, boy, the photo seems to bear that color out!:). Check out the recipe!

    Amish Cooks Across America: Eggs La Golden
     
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    Ingredients
    • 3 tablespoons shortening
    • 2 tablespoons flour
    • 1 teaspoon salt
    • 2 cups milk
    • 6 hard-cooked eggs
    • Salt and pepper
    • 8 slices toast
    Instructions
    1. Melt the shortening in a heavy saucepan over medium heat.
    2. Add the flour and salt, and stir until well-blended.
    3. Slowly add the milk to the flour mixture, stirring constantly until a smooth paste is formed.
    4. Separate the whites from the yolks of the hard-cooked eggs.
    5. Finely chop the egg whites; stir the chopped egg whites into the white sauce until evenly combined.
    6. Season the sauce with the salt and pepper to taste.
    7. Arrange the toast slices on a platter and pour the white sauce over them. '
    8. Mash the egg yolks through a sieve and sprinkle lightly over the sauce.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Debbie

      June 21, 2013 at 1:57 pm

      The color of the egg yolks in the picture is wonderful- so different than the yolks of supermarket eggs.

      Reply
    2. A Toth

      June 22, 2013 at 12:18 pm

      Eggs Goldenrod have been around for years. They were a favorite Saturday morning breakfast at our home over 60 years ago, and we live in the Pacific Northwest! I've found similar recipes in old cookbooks. The eggs were also part of our post-Easter meals as I always found a bunch of colored eggs at the Church egg hiding.

      Reply
    3. Pam

      June 23, 2013 at 3:51 pm

      This was the firt thing I cooked when I took Home ec in high school all most 50 years ago!!

      Reply
    4. Peggy

      June 17, 2020 at 10:59 am

      Creamed eggs on toast is what I call this recipe. I don’t grate the eggs. I love my Kindle I have over 300 books downloaded on it. That way I can read what ever I want wherever I go.

      Reply
      • Kevin

        June 17, 2020 at 3:02 pm

        I may have to price a Kindle!

        Reply
    5. Claire LaBelle

      June 18, 2020 at 3:07 pm

      My mother used to make sliced boiled eggs in a white cream sauce for us during Lent. We would have this served with salmon my mom sauteed in butter with a little bit of onions. Great memories. I loved this meal.

      Reply
      • Kevin

        June 18, 2020 at 10:39 pm

        Mmmm, with salmon, THAT sounds good!

        Reply
        • Clara Mahoney

          June 12, 2021 at 12:48 pm

          Yeah, that is egg sauce over salmon, I go a step further and stuff the salmon and bbq it then add that sauce to the salmon. My hubby is in seventh heaven then!

    6. Sharon Taniguchi

      June 18, 2020 at 3:13 pm

      I've made a similar egg dish using the whole chopped egg and adding cheddar cheese to the sauce. It was a favorite for my children.

      Reply
      • Kevin

        June 18, 2020 at 10:39 pm

        that sounds like a tasty variation!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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