Grandmommy’s Eggs

Roger and I had a mini New England getaway last week to visit family and friends.  When we originally planned it, little did we know we would be spending the weekend on hurricane watch!

We spent a day and a half with my mother in the Boston area before we headed down to the Cape on Friday to visit with one of my sisters and see her new home.  Whenever I get to the Cape, I take the first opportunity to have either a fried scallop plate or a combo with fried scallops and fried clams.  So, needless to say, lunch with my sister was easy to plan.  There is a great fish place just down the road from her new home.

After an all too short visit, we hit the road again to travel to Rhode Island, the Ocean State, to spend the weekend with our friends, Barb and Tom.  When I talked to Barb before we left Chicago, she told me that they were well prepared for Hurricane Irene with a generator and plenty of water and food for the grill.  After we arrived, in between catching up on each others’ families, we checked the weather channel at regular intervals.

We were able to get out and about on Saturday before the worst of the hurricane which was expected later that day.  Barb took me down  to Ocean Avenue by Narragansett Bay to watch the waves come crashing in.  There were several communities in the area that had mandatory evacuations due to danger of flooding in those low-lying areas.  Most of the businesses along Ocean Avenue had their windows boarded up, and across one board was written, “Good Night, Irene.”  (You need to be of a certain age to know that reference!)

The high winds came in after we went to bed for the evening but we were woken up by what sounded like an explosion.  When we got up to look, there were two large trees down—one in front of the house and one in back—but thankfully there was no damage to the house or cars.  Their next door neighbor had a tree fall across his driveway and wouldn’t be able to get his car out until a tree service (in great demand) was available.  The high winds continued for a couple of hours, and the lights flickered several times but we never lost power.  The yard was a mess, but nothing a broom and a rake couldn’t handle.

We were thankful for our good fortune in coming through the hurricane relatively unscathed and turned our attention to breakfast.  Barb asked me if there were anything special I wanted.  Well, having been introduced to her mother’s egg dish a few years ago when they visited us, the answer was easy.  Her mother had made these eggs for Barb when she was a child; and, when her children would have sleepovers with their grandmother, Barb’s mom would make them grandmommy’s eggs.  They are as simple as can be, but the technique of mashing them with butter makes them extraordinarily yummy and a real treat texture-wise.  I had never had anything like them before and absolutely loved them.

Barbara is now the grandmommy and makes these delicious eggs for her grandchildren as a special breakfast when they sleep over at the family home where their parents grew up.  It’s a new grandmommy, but the eggs are as delicious as ever.  I am so glad to have been introduced to grandmommy’s eggs—they are a real family treasure.  Thanks for sharing, Barb!  xoxo

Grandmommy’s Eggs

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  • 1 or 2 eggs per serving
  • 1 tsp. butter per serving
  • Salt and pepper to taste


Place desired number of eggs in pan large enough to cover them with water.  Bring to a rolling boil.  Lower heat to halfway between a simmer and hard boil.  Continue cooking for 3 1/2 to 4 minutes.

While eggs are cooking, microwave and melt butter (1 teaspoon per serving) in a large bowl which can accommodate you using a potato masher.

When eggs have finished cooking, remove and rinse briefly under cold water to stop them from cooking further and also enable you to handle them.  Peel the eggs and place them in the bowl with the melted butter.  Use the potato masher to break the eggs into small but somewhat chunky pieces, incorporating the butter as you do so.  Add salt and pepper to taste.  Serve immediately.

Source: My good friend, Barb

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