Melted Eggs

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.4
  • Total Fat: 12.5 g
  • Cholesterol: 266.7 mg
  • Sodium: 283.8 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 21.6 g

View full nutritional breakdown of Melted Eggs calories by ingredient
Submitted by:

Number of Servings: 6


    Hard boiled Egg Whites in reduced fat cream sauce.


This is a "better for you" version of a childhood favorite of mine. I have eliminated a huge amount of the fat by eliminating about 2/3 of the butter and all of the egg yolks. Normally, a roux would start with a 50/50 mix of fat and flour, here I start with a 1/2 ratio, then add more flour in later so the mix is about 1/4. You can't add all the flour in the beginning, otherwise no amount of stirring will get rid of the lumps...

Hard boil the eggs, and discard the yolks to save fat. Make a roux with the butter and about half of the flour (or a little less), then add milk slowly. Once you have a thick paste, start sprinking extra flour in while you are slowly adding in the remaining milk. Whisk constantly. Once all the milk is added and the sauce is thick, add the egg whites. Pour the eggs over some torn up pieces of toast.

Number of Servings: 6

Recipe submitted by SparkPeople user 1981VIRAGO.

Rate This Recipe