Creamed Eggs

I never seem to stray away from blogging about food. Don't worry I have plenty of pictures and stories from this Israel trip but the one I want to share right now is my country cooking, old family recipe. I don't -think- we do too much country cookin besides some good Chili and mashed poatoes, but maybe I'm wrong.

No matter what the occasion: birthday, Mother's/Father's Day or going away on another extended trip, Creamed Eggs is usually the breakfast to mark a special occasion in our house. Today's occasion was the last day of leaven before the feast of unleavened bread. It was a big deal for us yeast lovin Americans.

Ingredients:
Eggs, boiled (2 per person)
Buttery Biscuits (that's where the leaven comes in)
Butter
Flour
Milk
Mustard Powder
Salt and pepper

First you boil the eggs while you heat the oven. I made bisquick box biscuits since I was cooking for 20 people (recipe is on the side). When the eggs begin to boil cook for 7 minutes and then remove from heat. Let the eggs cool. While Julia peeled eggs I began to melt the butter. Once the butter was melted I added equal parts flour, stirring ferociously. Slowly I added about twice the amount of milk as butter/flour. Again keep stirring and don't stop until you remove it from heat or it will get all lumpy. Once the sauce is the consistency you want (a nice, thick gravy to put over eggs and biscuits that is) add some mustard powder, salt and pepper to taste. I actually used real mustard because I didn't have powder and the quantity of the powder may have made the sauce lumpy.


Everyone had time trying my mama's creamed eggs and told me over and over again how great it was!