Monday, April 6, 2015

Eggs a la King!

Better Homes and Gardens Holiday Cook Book, 1959
Happy Easter! Ish. I hope it was splendid for you, and equally I hope that you've come here looking for things to do with all your leftover hard-boiled eggs, I've got just the thing.

(It involves cream sauce, there's literally nothing that could go wrong.)

And before I forget - if you're anywhere near Helena or Butte, Montana, Dr. Husband and I will be performing there later this week. Just go one over to the Montana Early Music Festival for all the information.

Now, Eggs a la King is the sort of thrifty meal I grew up on, in a time when no leftover was allowed to linger in the fridge until it was time to be thrown out. Everything thing had a use and every single scrap of food was put to use within four days of its original purpose (to be honest, in mmy zaftig family there were very few leftovers after a family meal, despite the fact that that if there were four people coming to dinner, my mother cooked for ten. But.)

First of all, you need to be steaming your eggs instead of boiling. I tried it for the first time tonight and I will never do it any other way. They were cooked perfectly after 15 minutes in the steamer basket, no holes had to be pricked in the shell, no cracking while cooking, and the shell peeled off like magic.  

Second of all, I believe I could eat almost anything if it came in a cream sauce.

So, Eggs a la King. Here's the recipe as it appears in 1959's Better Homes and Gardens Holiday Cook Book:

To 2 cups medium white sauce, add 6 sliced hard-cooked eggs, on 3-ounce can (2/3 cup) broiled sliced mushrooms, drained, and 2 tablespoons catsup. Heat. Pour over hot buttered toast; top with thick broiled tomato slices. Makes 6 servings.

I'm flattered that BH&G thought I would have white sauce at the ready, but I didn't. For authenticity, I used a basic Betty Crocker recipe:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour 
1/4 teaspoon salt  
1/8 teaspoon pepper 
1 cups milk  

In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Dr. Husband was literally jumping in his skin to taste it, and what did he think? 
Our Rating: Zero Screaming Husbands!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)


  1. I grew up on creamed eggs! I make it for my kids all the time. (altho mine is just eggs & cream sauce, no shrooms) For an EXTRA special treat I will do SOS with the eggs in it too. Mmmmmmmmmmmmmmmmmm

  2. I would totally make these. And I need to totally try the steamed eggs.
    Also, how in the hell do I not own a copy of BH&G Holiday Cookbook?!?!

  3. I don't eat eggs but that looks good! My husband would love it!