Reviewed: Aug. 7, 2008

I added a little to this recipe...added fresh thyme to infuse flavor into the cream sauce and sprinkled paprika on top. My mother taught me to hard boil eggs by continuously boiling for 15 minutes and then plunging into an ice bath to cool. Perfect every time - no dark rings around the yolk!

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gapch1026

	Cooking Level: Expert
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Reviewed: Apr. 29, 2008

I really liked this recipe. Very versitile. And handy when you have about 18 eggs ready expire! :-D I like adding various spices to this. It's a nice recipe to experiment with.

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bettinazzi


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Reviewed: Mar. 26, 2008

We called this our "country meal", it had that flavor. I added minced onion, cooked crumbled bacon, and peas. We also subbed yogurt cheese for the parm. It was pretty good, but I probably won't make it again.

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Jenny W

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: Aug. 7, 2007

I wish I read the reviews before making this. Taking the advice and adding some onion would have made it fantastic. Otherwise, this was quick and easy to make. Great flavor!

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Jordan

	Cooking Level: Beginning Living In: Salt Lake City, Utah, USA
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Reviewed: Apr. 8, 2007

I like this method of boiling eggs -- it came out perfect. The sauce was excellent; although for my personal taste, i'll probably lessen the cheese. :)

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kity

	Cooking Level: Intermediate
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Reviewed: Apr. 5, 2007

I'm amazed to see this recipe online! My mother made this for family breakfasts my entire life....and I love it! We serve the eggs over wheat toast and it's just delicious. Also, you might want to try omitting the cheese and flavoring the sauce with onion powder. It's killer!

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Mare9896

	Cooking Level: Intermediate Home Town: San Jose, California, USA
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Reviewed: Feb. 6, 2007

Great for a light meal. I often buy several dozen eggs and hard boil one dozen while I put up groceries. I added garlic salt, pepper, dry mustard and parsley to the recipe. My husband said his mother made a similar dish when he was a child, but this was much superior and more flavorful. He suggests that I chop the eggs as she did to make it easier to eat over toast points.

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ROBINBRADY

	Cooking Level: Expert Home Town: Plano, Texas, USA Living In: Meridian, Texas, USA
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Reviewed: Dec. 8, 2006

I agree.....your method for boiling the eggs is wonderful. I always fuddled around looking for the best way to boil them but this definately works wonderfully!

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niccikat13


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Reviewed: Oct. 2, 2006

Husband didn't care for this at all, and I liked only a little but more. I made it as stated, and thought it was WAY too rich - we had it on buttered toast, and had enough after a couple of bites. Thanks anyway.

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Caroline C

	Cooking Level: Expert
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Reviewed: Sep. 5, 2006

This recipe was amazing! I added a little more butter and parmesan cheese, then garlic and onion powder and parsley. Such good flavor! I will definitely put it on toast and make a sandwich next time. Much better than just hard-boiled eggs!

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Love2Cook

	Cooking Level: Intermediate Living In: Fort Lauderdale, Florida, USA
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Reviewed: Jul. 28, 2006

This was delicious Jill! I've never had any luck with this type of egg cooking method. My eggs always come out under cooked, so I just did my usual fifteen minutes of boiling . I added garlic and onion powders to the sauce, along with dry mustard, black pepper and parsley flakes. Great Friday night meal and thanks!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jan. 4, 2006

This was a comfort meal when I was growing up!! My mom made the sauce or gravy with chopped onion, then added chopped eggs in. We ate this on toast,for supper, on cold winter nights! YUM!

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Donna

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Elkhorn, Wisconsin, USA
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Reviewed: Jul. 7, 2005

A very different kind of hard boiled egg! Yummy!, A very different kind of hard boiled egg! Yummy!, A very different kind of hard boiled egg! Yummy!

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Blacjaguar

	Cooking Level: Beginning Living In: Providence, Rhode Island, USA
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Reviewed: Jun. 8, 2005

Was okay to try once. But I think I will make egg salad next time. This was to rich.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Mar. 26, 2005

My family loved this. The parmesan seemed to just add to the flavor.

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ROCHM539


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Reviewed: Mar. 11, 2005

This dish is FANTASTIC! I used Danish Cream Havarti cheese in place of the parm and it turned out perfect. This is going to become a family recipe. Thanks

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MELONDECA

	Home Town: Columbus, Ohio, USA
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