The question applies to all birds, and today is WORLD EGG DAY. I suppose we could add human females to the list, based on the reproductive system, but we won’t, okay? After all, we’re including a cooking recipe here…
Before dementia. my mom was an outstanding cook. On short notice—as long as she had eggs and basic ingredients in the refrigerator—she could whip up a tasty dish to fill a lot of hungry tummies. Here’s my favorite egg recipe she taught me:
“Mom’s EGGS A’LA GOLDENROD”
This is a delicious breakfast dish, perfect for special get-togethers on hungry evenings and chilly mornings. If your cholesterol numbers are running low, Eggs A’La Goldenrod will help change that!
You will need:
6 hard boiled eggs if you’re cooking for 3 people; otherwise, hard boil 2 eggs for each person ~plus extras if they’re really hungry ~ 1 T. butter and 1 heaping T. flour for every two eggs ~ 1/8 t. prepared mustard for every two eggs, or more if you like a lot of mustard ~ 2/3 c. whole milk for every two eggs (or Almond milk or lowfat milk if you’re health conscious, but what’s the point with all these other ingredients?) ~ and 2 slices of toast or 2 split biscuits for each person participating in this feast.
Salt and pepper to taste while cooking; sprinkle paprika or dill weed on top of the final product. Mom always added a healthy pinch of garlic salt or garlic powder, too, but she added garlic or chopped onions to everything, so either is optional if you’re not crazy about garlic or onions, or planning to fix this meal for a first date or something.
Here’s what you do:
Over medium heat, melt butter in a decent-sized pan. Using a wooden spoon, stir in the flour. (Note: always have wooden spoons on hand.) Stir in the milk, adding it a little bit at a time. Keep stirring. Don’t let it stick or lump up. Add the chopped hard-boiled eggs and mustard. Stir gently so you don’t mash the eggs like potatoes.
Add salt and pepper. Add more milk, or more butter and flour, if mixture gets too thick or too thin. Stir some more. (This is one of the extra benefits of Eggs A’la Goldenrod; you’ll have strong arms. To keep your arm muscles looking balanced, switch hands while stirring.) When everything is hot and yummy, ladle it over the toast or split biscuits. Sprinkle with paprika or dill weed and serve.
Very important reminder:
Before eating, have everyone at the table join hands, and ask someone ~ usually the dad, but moms and kids are good, too ~ to ask the blessing. Just being around the table together, eating and laughing and talking, is a good reason to be thankful. But don’t let the prayer drag on and on. Eggs are definitely more tasty when they’re eaten hot.
This was the first recipe I posted on my blog. It was August 2011, and my mom was thinking much more clearly then. She wasn’t sure what a blog was, but she said to invite all my blog friends over and she would help me make a big batch of Eggs A’La Goldenrod.
Consider yourselves invited. It’s World Egg Day, after all, and you’re our blog friends.
P.S. U.K. author Angela Carter said, “A day without an argument is like an egg without salt.” Whatever that means…