Reviewed: Oct. 25, 2009

Excellent!! Nice flavor. Will definitely make again.

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nae

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Reviewed: Jun. 19, 2009

I had a lot of left over hard boiled eggs, so I decided to try this. It's really good, but really rich.

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Melissa

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Burbank, California, USA

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Reviewed: May 25, 2009

This went over pretty well with my family. I think next time I would add bacon and maybe cut back the chicken bouillon a bit.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 20, 2009

Truly comfort food and a many years family tradition for us. When I stay home from work and play hooky, I always make this. It's loaded with tons of fat and calories, and don't use skim or low fat milk either. The creamier the better, and white sauce should be creamy and not stiff and glue like. Don't forget a generous amount of salt cuz sause it just butter, flour, and milk with not a whole lot of spice. We eat on toasted white bread, sauce on top, yolks crumbled on top, then gobble up. For men in the military, they know it as S*#$@t on a Shingle!!

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happywifey

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Reviewed: May 20, 2009

The method of mashing the yolks and adding them to the cream sauce before the chopped whites caught my eye...I liked that the sauce was a sunny yellow color instead of just a pasty white sauce. I did find that I needed to use slightly more butter for the roux, less flour, and more milk to make it the proper consistency for my preference. Crumbled bacon added flavor and made for a nicer presentation.

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gapch1026

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Reviewed: Apr. 28, 2009

I thought this was a little bland so I added a little mustard and shredded cheese - it was a very rich breakfast treat then -

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Lori

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Reviewed: Apr. 13, 2009

Had 14 eggs, so we threw them all in. This was delicious. I wouldn't change a thing!

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David

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Conestoga, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

rock on!!

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Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

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Reviewed: Apr. 11, 2009

My family has been making this recipe since my Great Grandma. We only make it on Easter. As Eater approaches we all start drooling. We don't use the bouillon. Everything else is the same and you must have the white pepper, black specks ruins the look. We use the kid’s dyed egg that cracked and have little spots of colors makeing it pretty.

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amy

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA

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Reviewed: Mar. 20, 2009

Nice change for eggs. I added ham as one other reviewer did. My husband thought it was good. I think if I had omitted the ham, it would have been an okay breakfast.

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Mar. 3, 2009

Only giving this 3 stars cause it might have been the cook who made it.I boiled the eggs on Sunday,thinking I would make this recipe for dinner.Hubby brought home some prepared Mexican food,so the eggs got put into the frig. Two days later I made this recipe and was totally disappointed. As I said,it could be the cook but it just didn't taste the way I thought or hoped it would taste.Hubby said it was good but he rarely says he does not like whatever I cook.(lucky me).

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Cris

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Reviewed: Mar. 1, 2009

I've never had creamed eggs on toast before but I absolutely LOVED it and will make it often! Only thing is I needed a bit more butter to make a nice roux. Thank you so much for sharing this simple comfort food!

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Feb. 28, 2009

Who would have thought?? Creamed eggs are the original comfort food around our house. My Mom has made since long before I was born..and that's been a few years and I still continue the tradition and have passed it on to my girls. Our recipe calls for chopping and adding the entire egg. We have never bothered to press through a sieve or anything else. Just the eggs in a white sauce made of butter and flour roux, milk, salt and pepper. Good way to stretch a few eggs to feed more when nedded and the ultimate comfort food. Thanks for sharing.

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Barbara

Cooking Level: Expert

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Reviewed: Feb. 27, 2009

I did add finely diced ham as other review had said...It doesn't look as bad as I thought it would but tasted GREAT. Good comfort food/great for budget. I do (as other reviewer) keep hard boiled eggs on hand for salads, breakfast, etc.

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Feb. 25, 2009

I have made a similar recipe for years by making a white sauce with salt & pepper seasoning plus what ever herb you may like. But I also add cubed ham. Served over toast it makes a complete meal. I occasionally serve it for a lunch or dinner as well.

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imdeesmom

Cooking Level: Expert

Living In: Moline, Illinois, USA

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Reviewed: Feb. 16, 2009

I have never tasted anything quite like this before, but I loved it. Since I don't use bouillon, I replaced it with hot water, and some preferred spices (salt, pepper, and onion powder). I thought it came out wonderfully and pleasant. I can definitely see myself making this again... my boyfriend loved it too =o)

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 16, 2009

My mom has made this for us for more than 50 years. It's still one of my favorite things that she makes. Instead of mashing the yolks and stirring them into the cream sauce, she places them into a fine seive and pushes them through to sprinkle over the creamed eggs after it's over the toast. It looks really pretty with the yellow yolks over the white cream sauce. I think I'm going to make this for dinner tonight!

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TOM

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

I have been hard-boiling eggs a dozen at a time so I could take one each day to work to eat for breakfast. About a week ago, I suddenly could no longer look a hard-boiled egg in the face. This recipe was perfect to use up the rest of the eggs in the refrigerator. I only had six, so I made up the difference with diced ham and thawed frozen peas. I used non-fat milk (it's all I had) and added a few dried onion flakes to the milk/boullion mixture which I heated in the microwave to take off the milk's cold edge. I also added the tiniest dibble of Worchestershire sauce to the dish. I didn't mash the yolks, I'm way too lazy, but it didn't seem to hurt anything. This was really good and DH said it "hit the spot". Thanks for the recipe!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 15, 2009

I have a similar recipe that does not use bullion. Just make a simple white sauce, season with salt & papper and add several shakes of tarragon. I cut the hard boiled eggs, yolks and all, in an egg slicer, as you would for egg salad and stir into the sauce. Delicious over toast or biscuits.

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Trish Winchel

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Reviewed: Feb. 15, 2009

This recipe has been in our family for years and although we do not use the chicken boullion or add the cooked yolks to the sauce, it is delic! We put the cooked yolks through a potato ricer and sprinkle it over the creamed eggs on toast. Yummy--a definite favorite!

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jillg42

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