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Creamed Eggs on Toast
October 21, 2011

Time-saving secret and tips: Since a child, mother patiently sturred the heating milk and flower to thicken. Forget it! All trained chefs know to heat the milk to just below a boil in microwave or on stove while preparing the white roux (flour and butter). Proportions for cream sauce are 2 tablespoons each butter and flour per cup of liquid. Cook white roux over medium heat 3 minutes stirring with a whisk. Do not brown the roux, as this will destroy the thickening potential. Add the heated liquid (milk for this recipe) all at once and whisk briskly for perfectly smooth sauce in less than a minute. I use two hard-boiled eggs per cup of sauce cut two directions in an egg slicer to stir into the sauce. Salt and fresh ground white pepper to taste Option 1 - reserve one yoke to press through tea strainer for a garnish. Add chopped fresh parsley and a dash of paprika. Option 2 - add 1/2 teaspoon of curry powder per cup of sauce. Option 3 - Serve over fresh baked buttermilk biscuits split, buttered and toasted under the broiler. (Good buttermilk biscuit recipe on this site.) Caution: Do not introduce saliva into starch sauces with the tasting spoon. Enzympes digest (break down) starches and can cause watery sauce, particularly with cornstarch.

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