Best Southern Egg Gravy Recipes
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.
BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)
Provided by รก-2225
Number Of Ingredients 8
Steps:
- Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.
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.
SOUTHERN FRIED EGGS OVER BUTTERMILK BISCUITS WITH SAUSAGE GRAVY
This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.
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