Egg Sauce
This simple egg sauce is a delightful accompaniment to roasted meats, fish, and vegetables. The creamy sauce, infused in this case with hard-boiled eggs, adds a touch of richness to any meal. A bit of egg trivia: eggs are beneficial for eye health due to their lutein content, which helps prevent cataracts and macular degeneration, and interestingly, each eggshell has approximately 17,000 pores. This sauce must be made with the White Sauce featured earlier on this site; they both come from Betty Crocker’s Dinner for Two Cook Book (1958), and the White Sauce’s ingredients are included below.
- 1 tablespoon butter
- 1 tablespoon flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup milk
- 2 eggs, hardboiled
Prepare 1 cup Thin White Sauce. Carefully stir in 2 diced hard-cooked eggs. Season.