Magic White Sauce Dinner – The End of the Eggs

s simple dinner from thishappymom.comI’ll bet you are wondering what Magic White Sauce Dinner is, what it has to do with eggs.

When my mother-in-law shared her secret for peeling hard boiled eggs, she also gave me her treasured recipe for creamed eggs.  My husband was excited because it’s actually a recipe that he remembers fondly and wishes I would could for him.

Her recipe involves potato starch, cubed chicken boullion and powdered non-dairy creamer. Yummy (not).  I don’t even keep those ingredients in my house.  In my MIL’s defense, she has multiple food allergies.  She had to figure out how to cook gluten and dairy free back in the 70’s, and this was her solution.

old cookbookShortly after my conversation with my MIL, my mom visited.  She gave me a handful of cookbooks from my childhood.  There was the one my 4th grade class wrote out on purple ditto paper, the one my girlscout troup did, and my very first real cookbook (the Better Homes and Gardens Junior Cookbook).

This is the 1963 edition.  Since that’s older than I am, I’m assuming I got it as a hand-me-down from an older cousin.  This was the book that taught me cooking basics.

I just checked, the new 2012 edition is available on Amazon.  Better Homes and Gardens New Junior CookBook (Better Homes & Gardens Cooking).

I can hardly wait to use it with my kids.  I’m so eager to teach them to read recipes and cook me some yummy dinners on my own.  I wonder if it has the same recipes I learned as a kid.  Hmmm..

I quickly flipped through the old book and noticed a recipe for “magic white sauce dinner”

Magic White Sauce Dinner

See the photo up in the top right corner of the cookbook?  That’s creamed eggs – aka Magic White Sauce Dinner.

The recipe says “to white sauce, add 4 sliced, hard-cooked eggs, 1/4 cup peas.  Heat.  Serve over hot biscuits.”

So, I did. Kinda.

I followed along with the cookbook (something I rarely do), and the recipe was almost foolproof.  You need:  2 tablespoons butter or margarine, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt, dash pepper.  You also need some peas, some hard boiled eggs, and some kind of bread (biscuits, rolls, or even toast).

How to make magic white sauce dinner:

  • Place 2 inches of water in the bottom of a double boiler.  Bring the water to boiling, then set the heat so water simmers.
  • Put 2 tablespoons butter in the top of the double boiler.  Place it over hot water and heat until the butter melts.  Then, stir in 2 tablespoons flour.
  • Add 1 cup milk slowly.  Stir constantly.  Cook until the white sauce is thick and very smooth.
  • Next, stir in the salt and pepper (1/4 teaspoon each).  Put on the cover of the pan and cook over hot water 7 minutes.

The white sauce was a little bland.  So I added some cheese, a little dry mustard, and some seasoned salt.

I don’t make good biscuits, so I used a whole grain roll instead.

It seemed a little low in protein, so I doubled the eggs.

Magic White Sauce Dinner - yum

I’m imagining it with some wonderful cooked spinach, perhaps some caramelized onions and bits of beautiful red bell pepper.  Perhaps some fresh herbs (thyme?  dill?  tarragon?) and an upgraded cheese (swiss?  edam?  smoked gouda?).  And maybe… just maybe… a pinch of dried mustard.  Infinately flexible, definately the kind of cooking that deserves to be resurrected from the pages of a 49 year old cookbook.

If you’ve never made a basic white sauce before, the double boiler isn’t totally required.  It does reduce the chances of burning the flour, so it’s a good technique for beginning cooks.  I will also observe that this version is a bit thicker than normal.  If it seems too thick, feel free to add a little more milk (or chicken stock, or even white wine) to thin it out as you see fit.

Watty and GoGo both said it was “delishhhus” and even ate the peas.  That’s a big deal in my life.  It was actually pretty tasty.  In some ways, it reminded me of eggs benedict.  In other ways, it reminded me of an egg mcmuffin.  It was easier to make than benedict, and cheaper than the drive thru.  And for some strange reason, it didn’t seem like “breakfast for dinner.”  It was fancy looking enough to serve at a lunch or brunch even for company, and this was VERY simple to make.

My hubby said it was better than his mom’s creamed eggs (but don’t tell her that).

Does your family have a dish similar to this?

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Susan Baker
I have a passion for encouraging weary worn out mothers to find joy in everyday motherhood and peace in unlikely places. I have two elementary school boys, one nerdy husband, and two cats. I have a strange fascination for bad puns, the color pink, socks, and books. I worry about running out of toilet paper, wine, and chocolate.. I serve an amazing God. I live an ordinary life filled with wonder.
Susan Baker
Susan Baker

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  1. Looks delicious. I must try this for my husband because it has a ton of his favorite ingredients!

  2. this looks really yummy, I think I could try it dairy free. Must have been hard for your MIL to cook allergen free back then

    • dairy free yes. just don’t use the powdered non dairy creamer like MIL did, ok? promise? i actually at her version once – back when hubby and i were engaged. naaaaasteeeeee.

      but i admire her creativity. i was actually an ingenious solution.

      if you make it dairy free, let me know how it turned out. 🙂

  3. White sauces are so versatile. I will have to remember this one – I am sure my husband would enjoy it.

    • this isn’t the way i normally make a white sauce. i normally do the whole white roux route where you cook butter and oil together and then add milk. it was fun to be reminded of a different (more child friendly) method.

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