- 4 eggs
- cold water
Place eggs in a single layer in a medium saucepan. Add enough cold water to come 1 inch above the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes; drain.
Run cold water over the eggs or place them in ice water till cool enough to handle; drain.
To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
3. Prepare white sauce (also from BH&G New Cookbook):
- 1 tablespoon butter or margarine
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- Dash pepper
- ¾ cup milk
In a snall saucepan melt butter. Stir in flour, salt, and pepper. (use a heavy saucepan and a wooden spoon. Cook and stir flour and seasonings into melted butter over low heat until evenly combined, making a roux). After the butter and four mixture are combined with no lumps, stir in milk all at once. Cook and stir constantly over medium heat until thickened and bubbly. Cook and stir one minute more. Makes ¾ cup. You may want to double this recipe.
4. To serve, slice hard-cooked eggs into white sauce and gently stir until eggs are covered/combined with white sauce. Cut biscuits open length-wise in half and place side by side on a plate. Pour egg and sauce mixture over biscuits halves. Serve immediately. Best while hot and fresh.