Traditional Egg Sauce Recipe

HAPPY EASTER!

There are lots of things I like about Easter, but using all those hard-boiled eggs lurking in my refrigerator can be a challenge. So I was pleased to find a hundred-year-old recipe for Egg Sauce.  It was easy to make, and is delightful when served on asparagus or other green vegetables.

Here’s the original recipe:

Source: Larkin Housewives’ Cook Book (1915)

The Egg Sauce recipe called for one pint (2 cups) of Cream Sauce. The Cream Sauce recipe made approximately one cup of sauce. To make the two recipes compatible I halved the Egg Sauce recipe.

And, here’s the recipe updated for modern cooks:

Egg Sauce

  • Difficulty: easy
  • Print

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/2 teaspoon salt

dash pepper

1 hard boiled egg, chopped

Melt the butter in a saucepan using low heat, stir in the flour. Increase the heat to medium; gradually add the milk while stirring constantly. Continue stirring until hot and bubbly. Add salt, pepper, and chopped eggs. Stir to combine, continue heating until the sauce again begins to bubble. Remove from heat and serve immediately.

39 thoughts on “Traditional Egg Sauce Recipe

  1. We called it creamed eggs, and put it on everything: toast, asparagus, cornbread, an English muffin with a slice of ham. It’s so easy, and in a slightly larger serving with more eggs, very nutritious.

    1. I have never heard of it before, but it sounds really good! Are creamed eggs something you could reheat the next day, or should you use up all of them right after you make them?

      1. I don’t remember ever having them as left-overs. I suppose you could, but we always enjoyed them so much there never were any left-overs! I just remembered that we put them over rice, too, and sometimes chunked up a little ham into the sauce.

      2. It could be refrigerated and reheated the next day – though it only takes a few minutes to make, so not much time would be saved by making it ahead.

  2. My mother used to make egg sauce, but I have never tried it. I will serve asparagus tomorrow, so now I will try this one – looks delicious!

    1. The flavor of the hard-boiled egg enhances the delicate Cream Sauce. And, the texture of the chopped egg adds a nice dimension to the sauce. That said, both plain Cream Sauce and Egg Sauce are good, so it’s probably a matter of personal preference as to which is used.

      1. Hmm, maybe I should try both in a taste test! Not until after my son’s wedding though. I’m having a panic today over trying to fit into the mother of the groom dress!

    1. No need to apologize. I’m intrigued by your comment, and it makes we think that there are regional variations in what we call “gravy.” I generally think of a gravy as being made with meat broth, flour, and water; and a cream sauce as having milk. But now that you mention it, I have had wonderful cream gravies when visiting the southern US.

  3. This recipe comes at a perfect time. I’m on my usual spring asparagus kick and now I have another way to serve it! You’re wonderful for posting this now!

  4. I hadn’t heard of egg sauce before. This egg sauce sounds easy to make and a good addition to veggies. You always have such yummy looking photos. Thanks for sharing. 🙂

    1. The egg sauce is really quick and easy to make. It’s nice to hear that you like my photos. My photography skills have grown a lot across the years of doing this blog, but I’m still learning. 🙂

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