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Egg Salad

Egg Salad recipe image
This International salad features BOILED SALAD DRESSING.--Although boiled salad dressing is not so, 173, Tablespoon. butter, Teaspoon. mustard, Tablespoon. flour. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 6143.5
Dietary: Vegetarian
Description
This International salad features BOILED SALAD DRESSING.--Although boiled salad dressing is not so, 173, Tablespoon. butter, Teaspoon. mustard, Tablespoon. flour. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • BOILED SALAD DRESSING.--Although boiled salad dressing is not so
  • 14 / 173
  • 2 Tablespoon. butter
  • 1 Teaspoon. mustard
  • 2 Tablespoon. flour
  • 1 C. milk
  • 1 Teaspoon. salt
  • 2 Eggs
  • 2 Teaspoon. sugar
  • 1/4 C. vinegar
  • SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical
Directions
  1. 1
    great a favorite as the uncooked mayonnaise dressing, it has the advantage of being less expensive.
  2. 2
    Then, too, it is one of the dressings that may be made without oil, and so finds favor with those to whom oil is not agreeable.
  3. 3
    However, oil may be substituted for the butter that is given in the recipe.
  4. 4
    It will be noted that the preparation of this dressing is similar to that of a custard with the addition of flour.
  5. 5
    Since the flour requires longer cooking than the eggs, they are added last so that there will be no danger of overcooking them.
  6. 6
    If the dressing curdles, it may be known that the eggs have cooked too long, but this condition may be remedied by placing the pan containing the dressing in a pan of cold water as soon as the curdling is observed and then beating vigorously with a rotary beater.
  7. 7
    BOILED SALAD DRESSING
  8. 8
    Melt the butter in the inner pan of a double boiler,
  9. 9
    add the flour, salt, sugar, mustard, and milk.
  10. 10
    Cook over the flame until the mixture is thickened.
  11. 11
    Beat the eggs, stir them into the mixture, and add the vinegar, beating rapidly.
  12. 12
    Place in the large pan of the double boiler and allow this to cook until the eggs have thickened.
  13. 13
    Cool and serve.
  14. 14
    one to make unless there happens to be sour cream on hand.
  15. 15
    It is, however, a very good dressing for both fruit and vegetable salad

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 6143.5kcal
% Daily Value *
Total Fat 596.9g919%
Saturated Fat 118.2g591%
Cholesterol 201.9mg68%
Sodium 11043.3mg461%
Total Carbohydrate 277.8g93%
Dietary Fiber 9.9g40%
Sugars 218.5g
Protein 30.0g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 173, boiled, boiling, butter, dressing, dressingalthough, dressingsourcream, economical, egg, eggs, flour, international, milk, mustard, not, salad, salt, sourcream, sugar, tablespoon
Read it online: https://www.chefs-mate.com/recipe/egg-salad-14/