Creamed Eggs

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A country main dish to serve over many foods—we suggest six


  • ½ c. butter or regular margarine
  • 6 tblsp. flour
  • 1


  • Melt butter over low heat. Add flour, stir until bubbly (do not let brown) and add milk. Cook, stirring constantly, until mixture thickens. Add remaining ingredients. Heat thoroughly.
  • Serve over split hot biscuits, toast, rice, baked potatoes, broccoli or asparagus.