SOUTHERN EGG GRAVY
Provided by Claire Robinson
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Add the turkey fat to a large pot over medium-high heat. Add the shallots and saute until translucent. Whisk in the flour and cook until medium golden brown in color, about 3 to 4 minutes. Slowly whisk in pan the drippings with the stock and bring to a boil, then reduce the heat. Simmer until thick or until desired consistency is reached, about 10 to 15 minutes. Stir in the chopped egg and season with salt and pepper, to taste, if needed. Serve alongside that big beautiful bird!
EGG GRAVY
My Aunt was having this the other night. This is an old time recipe. If you were born in the 1920's you may have been served this as a child. Fry some sausage or bacon to go along with this.
Provided by Charlotte J
Categories Sauces
Time 9m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat milk.
- Beat eggs, flour and a little salt.
- When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs.
- Then pour and stir the tempered egg-flour mixture into the milk.
- Cook until thick.
- Pour over toast or bread.
EGG GRAVY FOR 2
The original recipe is old, very rich, and very high in fat/cholesterol. It was made with heavy cream. Although this adaption still is rich and not low fat by any means, it is lower than the original. I tried substituting something other than butter, but it just didn't give it the "right" taste. Please note the whipping cream is the stuff used to make homemade whipped cream. It is not the stuff in the tub or spray container.
Provided by Gadgetsmidnight
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a 8 to 10 inch nonstick fry pan. Break both eggs and discard shells.
- Pierce egg yokes and cook egg until whites and yoke are no longer runny.
- You can lightly season eggs with the salt and pepper at this time, if you wish.
- Once finished, remove eggs from pan. Add butter to pan and melt completely.
- With heat on low to medium, Stir in flour slowly until completely incorporated with the butter.
- Next, slowly add in the whipping cream. You may have to smash the butter/flour mixture until this becomes smooth. Continue to watch the heat, you do not want this to boil, yet.
- Last, add the skim milk. Pour in a little at a time and mix thoroughly. At this time you can bring the heat up just a little. You want this mixture to get to a low boil. The boiling process is what will start to thicken the gravy.
- Once it thickens (I do not like super thick gravy) turn down the heat and add your seasoned salt and pepper. You can do one of two things with the eggs that you set aside. You can chop the egg up and throw it back in the gravy or place one egg on each plate and top it with the gravy. I like to do a piece of toast, top with the egg and the smother with the gravy.
EGG FOO YUNG FOR TWO
Delicious authentically flavored egg foo yung. I used Rachael Ray's foo yung sauce, but any gravy flavored with a bit of oyster sauce and soy sauce will do. My husband says this is the best he's had anywhere.
Provided by NB Roy
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk eggs, soy sauce, oyster sauce, and sesame oil together in a glass measuring cup. Add enough water to make 1 cup; whisk until blended.
- Heat vegetable oil in an 11-inch nonstick omelet pan over medium-high heat. Cook and stir ginger and garlic until browned, 1 to 2 minutes. Discard ginger and garlic.
- Cook and stir bean sprouts, pork loin, chicken breast, mushrooms, and green onions in the same skillet until heated through, about 2 minutes. Transfer to a bowl.
- Reheat skillet over medium-high heat. Pour in 1/2 cup egg mixture, tilting skillet to coat the bottom. Cook for 30 seconds. Spread half of the bean sprout mixture over one side of the egg layer. Reduce heat to low; cook until eggs are set, 3 to 5 minutes. Fold over omelet and slide onto a plate.
- Repeat with remaining 1/2 cup egg mixture and bean sprout mixture to make second omelet.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 6.2 g, Cholesterol 378.3 mg, Fat 36.2 g, Fiber 1.2 g, Protein 31.5 g, SaturatedFat 7.8 g, Sodium 489.3 mg, Sugar 2.7 g
EAST TEXAS EGG GRAVY
My Mother could spin magic in the kitchen of the run down shack we called home. Back in the 1950's there was no such thing as help from the government for food to feed the children. My mother could make a fabulous meal out of anything we were given or hunted. One of my favorite meals was fluffy hot buttered biscuits baked in...
Provided by Lori Harbin-Combs
Categories Other Breakfast
Time 10m
Number Of Ingredients 5
Steps:
- 1. Add flour to hot drippings in frying pan. Cook over medium heat till mixture starts to brown. 3 to 5 minutes. Whisking when mixture starts turning color.
- 2. Add 1 cup of water while whisking and heat a minute before gradually adding the second cup of water. Continue whisking till mixture starts to bubble lightly.
- 3. Add eggs and bring back to a bubble while whisking. Remove from heat and season to taste.
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