I’m writing this post for my children and their cousins. Eggs Goldenrod is a dish all the kids associate with their grandmother. It’s really a very simple dish but one they all loved. My mom made it for us when my sister, brothers and I were young too.
My daughters, my mom and I were talking about this dish a few years ago. We were speculating on where the dish came from, especially with the unusual name. My mom couldn’t remember, just that it had been one she’d been making for many years.
Imagine my surprise when I discovered the recipe in a cookbook dating back to 1896!! I’ve been reading The Original Boston Cooking School Cookbook and there it was in the egg chapter. In the book it was spruced up with a little fancier name and method of serving. Let me share the recipe from the book and then I’ll tell you how my mom made it.
Eggs a la Goldenrod
- 3 hard boiled eggs
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 5 slices of toast
- parsley
Make a thin white sauce with the butter, flour, and seasonings. Separate the yolks from the whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in half lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points. (I copied the directions exactly as they were written in 1896. Just a bit different than we do it today, isn’t it?)
I beleve one of the reasons this dish was popular with our children was that it’s a dish children can help prepare. My mom’s method of preparation started with the toast. In her method the toast was torn up into bite-sized pieces – a good job for even the smallest child. Boiled eggs are easy enough to make. My mom always made the white sauce but the children cut up the egg whites and then smashed the yolks with a fork.
The other reason the kids all liked this dish is that my mom told a story while putting the whole thing together on each child’s plate. No one can remember the story anymore but it had something to do with the mountain they made with the pieces of toast. The white sauce was the snow coming down on the mountain. We have no idea what the egg yolks on top of the snowy mountain stood for nor the paprika they sprinkled on the top.
I suspect it fired the imaginations that children are beautifully blessed with. It also made a yummy lunch on a Saturday afternoon at Grandma’s. Another benefit I see is that all of those children, my kids and my nieces and nephews, have a lot of confidence in the kitchen. As adults they still see the kitchen as a great place to use their creativity.
I’m curious to know if any of you have made Eggs Goldenrod? Does anyone know a story that goes with it? Can you recommend other dishes that children love to help make?
This post is linked to Weekend Cooking, a weekly feature at Beth Fish Reads. Click the button below and it will take you there.
This was nice, Margot. I’ve not ever had this dish but I can see how it would be fun for kids to help with. It actually made me think of the first cookbook I had when I was a little girl. I think I’ll do a Bookish Nostalgia post about it in the next couple of weeks. Have to do some research because I don’t have a copy anymore.
Never heard of this! But I think the name would put me off, since Goldenrod is one of my worst (allergic) enemies! :–)
Oh My GOSH!!! I had completely forgotten about Eggs Goldenrod! My mom used to make it too. We LOVE IT!! How fun to remember. I’m going to make this…..when I get my stove back (we are in the middle of a kitchen up date)
Thanks for the memories (yes, I am hearing Bob Hope singing in my head–LOL )
I’ve never even heard of Eggs Goldenrod, but I’m going to show this post to Carl – he’s the breakfast chef around here.
the “white” sauce in the above photo looks more yellow than I ever remember. I really CAN’T believe it is an actual recipe and it is in a cookbook, I love that. I’ve always loved this dish, but i don’t think I’ve eaten or made it since I left home (not using any numbers here!). My girls & mark know of it, only through stories and mild suggestions that I may make it for dinner one night (none of them think it sounds very tasty)… The proportions are so small that I may make it anyway. Thanks, mom!
p.s. i remember the yellow to be the sunshine coming out, but the paprika-red seems like it was to “jazz” it up. The red looks beautiful next to the yellow & white and smells wonderful too.
I’ve never heard of Eggs Goldenrod, but sure did enjoy reading this post
I’d never heard of it, but it sounds like a lovely vegetarian meal for a hot summer evening!
I so love this. I love the name, the family connection, and the fact that it is in such an old cookbook. Maybe the yolks gave it the ‘goldenrod’ name?
Love eggs anyway you can make them. Never had them like this so it’s going on a menu plan soon!
Here’s my WC
This sounds lovely. Kind of like inside out deviled eggs. I’ve never heard of it.
I’ve never had Eggs Goldenrod, this is the first I’ve heard of them! They would go over big in my house, definitely will be making these!
I”m another who has not heard of this dish. I imagine I would have loved it as a child. Thanks for sharing this memory.
Never had it but my son and I both want to try it…yummy!
Sounds yummy. Will have to try it.
Wow…talk about a trip down memory lane!!! And yes, Candice has it right, the yellow is for the sunshine and the paprika on top was the “spice of life” meaning but I think Dad may have made that up to keep the little story going. It is one of the best morning comfort foods around and a perfect way to use up those extra Easter eggs; it was also a super rainy day breakfast that gave us something to do instead of whine about the rain or snow! I can almost taste and smell them again just by looking at the photo…xox, kaye the sister
I like your story as I like recipes when they are linked with life ! I don’t know at all this recipe !
During Christmas time, children like to prepare “bredele” = little christmas cookies : I was happy to make them two years ago with my niece and her little daughter aged 4 : she cut the past with cooky cutteurs : trees, stars, moon, birds… and paint them with an egg yolk mixed with milk !
I never heard of this, but it sounds wonderful!
I’ve not heard of eggs goldenrod before either- sounds intriguing. I love egg dishes- indeed made scrambled eggs for dinner tonight.
I thought the white was the snow on the mountains the yellow was the comming spring flowers in yellow and the paparika was the dusting of the other flowers popping up. OR maybe the Yellow was the sunshine and the paprika was the flowers. whew it has been a while and I dont think the story was the same every time heh.
Yeah I dont think I have had this since I was in high school. Or even before.
Thanks for the reminder the one recipe I do remember is Dad making SOS
this was a childhood favorite of mine as well and is still one of my favorite comfort foods–I think I’ll go put some eggs on to boil and have it for lunch
That cookbook has been on my radar for ages, it must be a fascinating one.
I’ve never heard of this dish but I love how it is part of your family’s traditions. How easy and comforting.
I love how you tied this to special time spent with each other while preparing and that a story was always a part of it. What a lovely thing to pass along to your grandchildren, Margot.