Foamy Egg Sauce

By Hklbrries

This is one of my Mother's (Jeannette Costigan's) recipes.

Cheryl Costigan

Ingredients

• 4 eggs, beatn until light
• 1 and 1/2 cups sugar
• Add the beaten eggs to the sugar. Beat well. If this sauce sets, it has to be stirred thoroughly before using as the foam rises and the sweet syrup settles.
• Good on bread puddings or gingerbread.
• [Note: I would not eat this in 2010 - non-pasteurized!]

Preparation

Step 1

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