Calling all Poles ( and others..) need an Hard cooked Egg recipe in cream sauce

[mattl]

Looking for a recipe for hard boiled eggs in a sort of cream sauce.  This dish has long been a topic of discussion with my brother and others, we all liked it.  The Polish lady that made it is long gone and we only  have hazy memories of it, but we are having a Polish dinner night in a few weeks and would like to make something close to it.

 

The best we can recall the hard boiled eggs were cut in half and they were place in a mayo and we think spicy mustard sauce that was thinned a bit with ??,  I seem to recall dill in it, but not sure.  Does this sound familiar to anyone?  Suggestions?

 

The ?? could be milk, sour cream, yogurt ....

 

[ea56]

My Mom used to make this for mt Dad when he had an ulcer. She used a recipe from the Betty Crocker Picture Cookbook.

She made a medium White Sauce and folded the sliced hard boiled eggs into it gently, then served it over butter toast. He loved it! I didn’t look like something I was interested in at the age of 11, but maybe I might enyoy it now, especially with a dash of Cayenne Pepper in the White Sauce.
Eddie

 

[maytagbear]

My Polish cookbooks

are still packed away and in storage, or I would look......

Public libraries are our friends.

Also, look in vegetarian cookbooks. Anna Thomas, Mollie Katzen, Crescent Dragonwagon have lots of egg recipes you might adapt. Also look in Russian cookbooks......

Lawrence/Maytagbear

 

[mattl]

I went through a number of my Polish cookbooks, nothing jumped out as what I was looking for, but I think my cousin came through, this looks close to what I'm after...

 

That last on seems a bit heavy on the horseradish, maybe a bend of the two.

 

 

 

[frigilux]

Yeow! A half cup of horseradish? 

 

Eddie, I like your mom's take on it; a flavored white sauce over toast.  Maybe with a teaspoon or two of horseradish.

 

[panthera]

I think that's 1/2 teaspoon prepared horseradish

The dish I remember Polish friends making in Germany was for Easter and it was basically the same amount of mayonnaise and sour cream (real) with lemon juice, dill, pepper and prepared horseradish. Not too thinly sliced eggs.

Sugar till it tasted 'right'.

The dish I recollect from childhood dinners at Polish friends houses in the US were with mustard, not horseradish.

Either way - tastes great and I don't see why one couldn't experiment. It's possible this is one of those very rare dishes which would work really well with Miracle Whip.

 

[cuffs054]

Mom usually did Ukranian for Pasca and Christmas but I don't remember anything like this. Horseradish, oh hell yes but not the eggs.

 

[mattl]

Kevin, I think you got it right.  My brother has a much better memory of the dish that I do, never was a fan of cream dishes, still not.  Odds are it's over 30 years since we had the dish, a lot of old dishes fade into obscurity when the older generation dies, but with a bit of effort I think we can pull this one off.  After all this time my brother still talks about it.

 

Going to try this, some Nalisnieki and perhaps some galareta ( think I spelled that right...) as I have some pigs feet in the freezer.

 

[vacerator]

pigs feet, etc.

chainina (blood soup), kizka, blood sausage, I've tried them.

On a lighter note, I roasted some fresh beets whole in foil with chopped onions Sunday. The onions carmelized nicely.
I made a cold beet and boiled egg salad for lunch yesterday. No mayonaise, just added some chopped sweet pickles, salt, pepper.
Beet soup or salad is Polish, no?

Now I also like cucumber salad, and there is no getting around adding the sour cream added to the vinegar and onion marinade dressing.

 

[perc-o-prince]

Eddie- creamed eggs on toast! I remember it. Basically similar to creamed chipped beef ('s**t on a shingle') using eggs instead of beef. My mother made both once in a while (sparingly).

Chukc

 

[ea56]

In the Betty Crocker Picture Cookbook this was called Eggs a la Goldenrod, and the picture of it had sieved hard cooked egg yolks on top of it. My Dad really loved this, probably most of all because my Mom went to such a special effort for take care of his ulcer.

He suffered from a severly hemorrhaged ulcer in 1961, about six months before he was killed in an auto accident. At that time the course of treatment for an ulcer was lots of bland, creamed food, milk, cream, ect. Now they prevaling theory is to stay away from hign fat foods when you have an ulcer. A can still recall when he came home from the hospital that he had a bowl with ice next to his bed with a glass of 1/2 & 1/2 in it to help keep his stomach “coated”. There were no effective acid reducing medications then, only Maalox, Phillips Milk of Magnesia and the like.
Eddie

 

[mikael3]

Maybe you’re looking for Polish Pascha Sauce, or Sos do Swieconego (or <span class="Latn" lang="pl"><a class="mw-selflink selflink">świ</a></span><span class="Latn" lang="pl"><a class="mw-selflink selflink">ęconego</a></span>), which I think actually translates as Holy Sauce or Blessing Sauce.  Święconka refers specifically to the blessing of baskets on Holy Saturday, and maybe this sauce is traditional for the Pascha meal.  (I know more about Russian traditions than Polish, so this is just a guess.)

 

The recipe is a mix of mayonnaise and sour cream, with pickled vegetables, dill, horseradish, and chopped hard-boiled eggs.  It’s also sweetened a little bit.  If you Google the Polish name, you'll come up with a lot of easy recipes.

 

[mattl]

Thanks, I'll take a look.  Going to experiment tomorrow or Thurs.

 

[mattl]

Update....

Well we had our Polish dinner Saturday, a success!  This year it was much bigger than last and my cousin is already getting requests from folks out of state to be included next year.

 

As for the eggs, I got close- according to my brother.  I used various suggestions. Started with 1/2c real mayo, 1/2c sour cream added brown mustard and a bit of horseradish, lemon juice and a bit of sugar.  tweaked it a bit.  Got close.  Consensus was i needed to use Grey Poupon grainy mustard, and a fair amount.  Will try that at some point.

 

Menu wise my brother made a light cabbage soup, and a shredded red cabbage salad with granny smith apples and onions- all lightly sautéed and the dressed. My cousin made <span class="st">żurek soup, also very good.  I made the eggs, sour-dough rye and </span>Kholodets plus some Nalisniki for dessert.  Prior to the main course we had the requisite  pierogi, beef and potato/cabbage. The main course was smashed potatoes and golumbki and fresh asparagus. We finished it all off with a cheesecake.  No one left hungry...

 

[launderess]

A bit late......

But:

EGGS IN SOUR-CREAM SAUCE (jaja na twardo w smietanie) -- Fork-blend 1 c sour cream (or 1/2 c sour cream and 1/2 c plain low-fat yogurt). Season to taste with salt, white pepper, about 1 T vinegar and 1 t sugar. Pour over eggs.

http://users.rcn.com/salski/No26Folder/Easter_Folder/Easter_dishes.htm

https://www.mojegotowanie.pl/przepis/jajka-w-smietanie-ze-szczypiorem

Jaja sadzone na śmietanie

Na dużą patelnię wlać śmietanę i na wolnym ogniu gotować ją kilka minut - by trochę odparowała. Następnie wybić jajka (tak jak sadzone), posolić, przyprawić pieprzem i dusić, aż białko zetnie się całkowicie - żółtko ma pozostać płynne. Pod koniec dodać drobno posiekany koperek (zimą zastąpić go...

ewawachowicz.pl

 

[warmsecondrinse]

I missed this party completely :-(

... but serdecznie dziękuję to all for a wonderful trip down memory lane!

My grandmother was very big on any sort of 'dairy + acid' dish, but this particular egg dish definitely came from G'pa's family from Suwałki, near the Lithuanian border. His mom's home-made horseradish and chruszcziki (fried in lard!) are my all-time favorites, though.

One item on my bucket list is to recreate all the food I remember from my childhood. Number one is a heavy-as-lead cookie - similar to hammentaschen - made from eggs, egg yolks, sour cream, butter, heavy cream (?), sugar, and just enough flour to hold it together.

Thanks again,

Jim

 

[mattl]

Launderess -

 

Thanks for the links, they will be handy in preparing for future events plus every now and then I get a hunger for some of the stuff my folks made when I was young.  The first link has much of what I remember, and might not have recipes for.

 

The thing I find encouraging about this is the 20 somethings are willing to learn and make some of the things that odds are they would never experience if it was not for events like this.