Reviewed: Jul. 30, 2008

My mom makes this type of sauce to go over her salmon patties (with rice). Excellent sauce, great taste and very easy to make.

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WHLWTCHER

	Cooking Level: Intermediate
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Reviewed: Jun. 6, 2008

My mom makes this for me a lot, and i LOVE it!

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Maddy


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Reviewed: Mar. 29, 2008

Thin and tasteless. Cooking directions also need to make sense (i.e "add flour until it forms a ball"-WHAT?!?)

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rinker250


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Reviewed: Mar. 22, 2008

Pretty good, but I would add a little more of the dry mustard. More personal taste than anything else as this was very close to what I remember my Dad making as a child

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TPFEISEL

	Cooking Level: Expert Home Town: Detroit, Michigan, USA Living In: Lancaster, Ohio, USA
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Reviewed: Jan. 18, 2008

I have a similar recipe that has been in my family for years, the only thing different I add is 1/2 tsp. curry powder. It is wonderful served over toast.

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Jamie


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Reviewed: Jan. 10, 2008

This is an old family traditional meal for us, since my mom first learned it in home sd. class at Jefferson H.S., in San Antonio, Texas in 1936! I've taught it to my own children! We ALL LOVE IT!!!

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This is a simple, easy to prepare breakfast dish. To dress it up add some curry powder, or some hot sauce or hot pepper flakes, or a dash or two of chili powder or chipolte chili powder. Add some of the jarred pimento, diced and some green onion chopped for a Sunday or Saturday night supper dish. I prefer mine a little bit thicker, thus the 3 star rating. You can also add some good melting cheese for a change.

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mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Nov. 7, 2007

mmmm, delicious. If you want to add a few more Easter leftovers, serve over those split, buttered and re-heated dinner rolls, and top with a bit of that chopped up leftover ham. mmmm-mmmm.... The ideas to serve this with are endless! Thanks for the great recipe!

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CJ McD

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Oshkosh, Wisconsin, USA
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Reviewed: Oct. 21, 2007

This is so yummy on a cold winter days like today. My family especially enjoys it when I add a tablespoon of chicken boullion with the flour. Served over toast, it can be enjoyed for breakfast and dinner alike.

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Julie


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Reviewed: Apr. 14, 2007

Pretty bland, but I added some ketchup along with the salt & pepper and I think its quite satisfactory now

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DezC

	Cooking Level: Beginning Home Town: Wheatley Heights, New York, USA Living In: Bloomfield, Connecticut, USA
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Reviewed: Apr. 13, 2007

Great recipe. My mother always made this. I added a little chopped up ham. We have this for supper, not breakfast. This can be very filling.

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DLAUT


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Reviewed: Apr. 1, 2007

This recipe brought back childhood Easter memories! The creamed eggs were so-o-o good; they tasted just like my mother's. My husband had never tried creamed eggs before, but he said this is a five-star recipe for sure, too! (I guess that means you get ten stars from this family.)

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Amy

	Cooking Level: Intermediate
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Reviewed: Dec. 1, 2006

My mom used to make this for me when I was a little girl. What a great cold weather breakfast! I'd cut back on the milk just a tad to bring out the flavor more.

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ANDIALEIGH


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Reviewed: Jun. 9, 2006

This is a great recipe. To add a little more flavor, I sprinkled in some Old Bay seasoning. It added more "umph" to this traditional, country recipe.

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FKM


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Reviewed: Apr. 22, 2006

I've had this every Easter morning since I was a little girl. One of my favorite comfort foods.

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RobinG

	Cooking Level: Intermediate Home Town: Anaheim, California, USA Living In: Fullerton, California, USA
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Reviewed: Oct. 28, 2005

this is something our family has every easter morning. my kids love it. the only thing i notice is the sauce may be too thin. double the butter and flour. my grandmother used to make this a lot but just use the egg whites and then grate the yolks over the top. i believe she called it "golden rod".

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deb


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Reviewed: Apr. 5, 2005

Ew. This was bland at best. I tried dressing up my toast with some butter, adding cheese to the creamed eggs, but nothing really helped this along. It just tastes like eggs and scalded milk.

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JUNGMAN


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Reviewed: Mar. 30, 2005

This is a common breakfast food in Poland except they don't chop the eggs. Instead, they are sliced and the "sauce" is poured over the slices. Still a very good alternative to plain boiled eggs!!!

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KOTARA56


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Creamed Eggs

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