Shirataki noodles are used to convert this shrimp scampi dish into a keto-friendly dish. For an extra kick, I like to increase the amount of red chile powder! There will be enough for two dinner portions or three lunch parts. Before serving, grate some Parmesan cheese on top if preferred.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 6 eggs
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ⅛ teaspoon ground white pepper, if desired
- salt and pepper to taste
Instructions
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 405 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 261 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Been eating this for over 45 years.
This is one of my favorite comfort foods!
Add curry powder…I’ve made creamed eggs that way for years…it’s delish for a change!
Followed this recipe to the letter and wouldn’t change a thing. I didn’t use white pepper, only freshly-ground black pepper, and garnished with a sprinkle of paprika. Just a really nice change for breakfast, and so quick-and-easy to make. I see breakfast-for-dinner coming soon with a side of bacon, sausage, or ham.
Grew up on this as a good Catholic family this was the Friday meatless go to recipe. Mom did not do a roux… simply hardboiled the eggs sliced them up.. added milk and a stick of butter for a dozen eggs. Heating to boiling and thicken with cornstarch and milk/water mixture No lumps .. serve over toast
This is straight up comfort food! We always have it over halved corn muffins. A lot of times when I make a white sauce I add a little cayenne which is good in it!
My mom made this all the time. She is Pennsylvania Dutch. My aunt wrote a recipe for this back in the 1960’s and published it in a cookbook. She called it Egg a la Goldenrod. Used twice as much flour to make it thicker. Separated the yolks and mashed those to sprinkle on top. Sprinkled paprika on top of the yolks. Serve with a side of bacon.
Delicious recipe!
Actually, i grew up on this. And my mother also called it “Creamed eggs.” So it felt like “old home week” to read this recipe. One thing I often add as a seasoning is a bit of curry powder, because curry and eggs are such a natural combination. My mother would not have done that, however; she’d never heard of curry powder when I was a child.
Our family loves this recipe. We’ve been enjoying it for 3 generations. At least 75 years.
I have been making this for many years! My Mom used to make it!! Delicious!!
Not sure, my wife makes this from my mom’s recipe.
Just make a basic white sauce in a nonstick frying pan then add chopped eggs. Or add cooked meat of your choice, ham,bacon,sausage to melted butter before adding flour. Season to taste.
Started making this every Easter after a close friend introduced me to it many years ago. we love it! we always sprinkle a bit of Curry powder on the top right before serving. It may sound a bit gross, but believe me it enhanced the flavors dramatically. An Easter favorite!
I made this, my mother-in-law though it was Creamed Bananas on toast, so that’s what we call it.
This is a family recipe from way back and as some others say, it’s also called eggs golden rod. I don’t form the flour butter mix into a ball, but that might be helpful to make it smooth and not lumpy especially for beginners. I also just mix the crumbled yolks in with the sauce rather than grate it on top ( just too lazy). The biggest suggestion is, if you are dairy free, this recipe might not work for you. Soy (or almond etc) milk is not a substitute for cream sauce recipes and I AM dairy free (until I make this). One thing you CAN try is to use cream instead of milk since some people can tolerate cream better than milk and it only makes this cream sauce recipe richer. I also use canned milk (NOT the sweetened condensed stuff), which is also richer and gives a richer taste than regular milk. You can also replace the eggs with lots of other things like crumbled sausage, ground beef (the common military mess hall dish known as “s#*t on a shingle”), shredded roast beef, etc.
Very good.
Yum yum yummy
Just like how my mom’s taste when we were growing up. Loved it!
A better way to boil eggs: Eggs in cold water, heat on med. high until they start to boil. Reduce heat to slow boil (about med.) for 8 min. Remove from heat and immediately drain and run cold water over to stop the cooking process. Eggs will be easy to peel with the edge of your thumbs and will turn out perfect without blemishes or pits. Get perfect softboiled eggs by reducing cook time to 6 min.
My daughter and I really liked it. Husband and son don’t care much. After making it I can see why people put the yolk aside when stir the eggs in the mix—yolk will melt and make the mix yellowish which is not appealing