creamed eggs

Jan 3, 2010

When I was a little girl, my mother made creamed eggs. I don’t know how often she made them, but I have the memory in my mind that we had them every Easter morning. My childhood memories are quite warped, so it is possible we only had them once or twice or that we really did eat them every Easter or that it had nothing to do with Easter and she made them when she was in the mood to make them with no rhyme or reason to it at all. Nevertheless, they are one of my favorite foods. They represent family, safety, motherhood, love, Jesus, and joy. So, we eat them for Christmas morning breakfast. Every year. We love them. They are soooo yummy, but more than yummy-ness, they are part of Christmas, part of family, part of celebrating our Savior’s birth. I don’t know what they represent to my children, but I do know they expect them on Christmas morning and enjoy every single bite.

For anyone who has never had creamed eggs, here is my mother’s recipe:

2 sticks of butter
1 C. flour (we use whole wheat, but the sauce is a nicer color of cream if you use white flour)
4 C. milk
18 hard boiled eggs
Lots of Nature’s Seasoning Salt

Melt the butter and stir in the flour until it is all creamy. Then take your pan off the heat and add in your milk while whisking. Place pan back on the heat and stir until it is thick. Cut up the eggs and add them into the sauce. Shake on the Nature’s till it tastes perfect. Serve over toast.

What are the foods that add meaning to your traditions? How did you decide upon them?

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  1. Anne

    Well, we had them four or five times a year. Nothing to do with holidays, although we did have them on an occasional special day, I’m sure. I loved making the white sauce, but I invariably couldn’t find anyone to help peel the eggs, or I’m sure we would have had them more often. They are definitely one of my favorite meals, as well. :]

    I can’t help but notice how many recipes have ‘lot’s of Natures Seasoning salt’ in them! Certainly an acquired taste. I notice our whole family uses a ton of it in recipes galore!

  2. I love creamed eggs, too! We always had them on toast. :) Mmm! Makes me want to go make a batch right now!

    Food is such a major part of holiday traditions, I agree! At our house we always have fruit soup for Christmas breakfast, which is basically dried fruit, tapioca, and sugar all cooked up into a big gloppy mess and served in a bowl with cream. My mom always made it because HER mom always made it when she was a kid. So there’s the comfort in familiarity. I only make fruit soup at Christmas — no other time of year! That would be just wrong. HA HA HA. :)

    • tracy

      Anne, post your recipe for fruit soup! I would love to try it! Pretty please?

  3. The Other Anne

    Grandma’s Fruit Soup

    1/2 cup large pearl tapioca
    1 quart water
    1 bag dried mixed fruit, cut into 1/2″ or 1″ pieces
    1 cup raisins
    1 cinnamon stick
    1/2 cup sugar (or more) (to taste)

    In a double boiler, soak tapioca in water for several hours or overnight. Cook this mixture over boiling water until the pearls are clear.

    Meanwhile, in a large kettle, soak the dried fruit in enough water to cover it, for at least 30 minutes. Add and bring to a boil the pearl tapioca, raisins, and cinnamon stick. When the fruit is nearly tender, add sugar. Cook gently until all fruit is tender and the pearl tapiocas are clear. Serve warm or at room temperature with half-and-half.


    Okay, that is the recipe verbatim! Easy! I suppose you can use any dried fruit you’d like, but the bag that is labeled “mixed fruit” is what tradition mandates here. :) It contains prunes, peaches, pears, and apples, and maybe apricots? I can’t even remember. I just snip it all up with kitchen shears. I always make a double recipe, too, because we love it so much. I have found the large pearl tapioca at Broulims in Rigby. I suppose small pearl would work too but I just love the texture of the large pearls!

  4. by the way, I LOVE the quote on your sidebar today! :)