Goldenrod Egg Recipe -
Goldenrod Egg Recipe
  • READY IN 30 mins

Goldenrod Egg

Recipe by  

"This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook for 10 minutes until the roux begins to lighten in color. Whisk in the milk, and bring to a simmer, whisking constantly. Reduce heat to medium-low, and cook for 10 minutes more, whisking occasionally. Season to taste with salt and pepper.
  2. Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
  3. To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2008

I submitted this recipe and it was changed from original submission. The rou should be a white rou, not a brown one, therefore, cook for no more than 5 minutes, (the gravy should turn out like a white gravy for bisquits)

Most Helpful Critical Review
Nov 14, 2011

This is ok, but bland.

Nov 02, 2011

Hey Editors, what's up with this bogus change to Dana's recipe? The sauce should be white. Cook it for 10 minutes and it will get *darker*, and it will be ruined. It will not 'lighten'. Anyway, my mother-in-law introduced this dish to me and I love it. She also calls it Eggs a al Goldenrod. Dana's recipe, done the way she wrote it, is just right.

Sep 21, 2011

My Southern husband taught me how to make this, but we just chop up the eggs into the cream sauce, and call it creamed eggs. Yummy!

Nov 02, 2011

This is good. I learned this recipe in 1972, in the 8th grade. Our home ec class learned how to make this dish. It was called "eggs a la goldenrod". The ingredients for the "roux" are what is used for a white sauce, and would be between a medium to thick white sauce. At the time we learned how to make this recipe, we also learned how to make homemade bisquits, and we served this over gravy mixture over the bisquits. It was really good, and very simple to make. BTW, our lab group got an "A" for how the dish turned out. :)

Feb 29, 2012

When I was a child,several families in our Irish, English,Scotch neiborhood in Boston, MA had Goldenrod Eggs for Sunday brunch--I'm 68 yrs.old and I still enjoy it on Sunday ( as well as creamed tuna on toast). I recently found this recipe in a 1896 cookbook entitled "The Boston School Of Cooking Cookbook" by Fannie Merritt Farmer---I was amazed that this recipe has been around for so long.

Nov 29, 2010

This was dinner tonight. Simple and quick for a Mom who's worn out from Thanksgiving and good for a family who needed a change from turkey food. This is a great way to use up the last of your eggs before shopping day. To beef it up a bit for my boys, I added one pound of ground pork that I spiced up a bit with sage, red pepper flake, more paprika and fresh ground pepper. Instead of bread, I served this over homemade fluffy whole wheat biscuits. Easy for Mom, hearty enough for a brinner night for my three men. Win/win. Thanks, Dana. NOTE: This was more than enough for dinner for three boys and enough for a midnight snack for my husband later tonight.

Dec 26, 2009

My mother-in-law used to make this and now I do. It was generally served for brunch or on a special occasion like Easter or Christmas. However, it's easy and delicious enough to serve any time. My family (kids included) love it. Like my mother-in-law, I serve mine over english muffins with Little Smokies and cranberry sauce on the side.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 252 mg
  • 84%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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