Goldenrod Egg

Goldenrod Egg

danaferre 2

"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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30 m servings 336 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 252 mg
  • 84%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 61 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This is ok, but bland.

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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 ...

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'. Anyw...

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!

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...

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...

Thank you so much for this recipe! I'm a Personal Support Worker, I made this (a quartered recipe) for a client with Huntingtons. She must have foods that are easy to eat as she has issues wit...

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 eg...

This is ok, but bland.

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. ...

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