Egg Gravy

My grandmother and grandfather make egg gravy. I have always loved it on a biscuit. I have asked my grandmother how to make it, but she can’t tell me because she doesn’t measure, she … just makes it. Does anyone have an actual recipe for this? I am a measuring girl, I need details.

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  1. Brenda says

    Egg Gravy- hmm it sounds like what We used to call “Eggs A La Goldenrod” over toast or biscuits. It is a thick cream sauce- 2 tbsp butter melted, 2 Tbsp flour stirred in- make a roux then add 1 C milk & toss in chopped hard-boiled eggs! Yummy & was a great way to use up hard-boiled eggs after Easter.

  2. Amanda says

    Egg Rora or Egg Gravy – My family is Swedish and we ate this over toast…yumm!!!! I have 2 recipes…the first one is the one we prefer!
    Recipe #1
    Fry 10 slices of bacon till crisp. Drain and crumble. Add 4 Tbsp flour to the bacon grease. Stir and let cook over med low heat for about 1 minute. Beat 4 eggs till thick and add 4 cups milk, 2 tsp salt and 1/2 tsp pepper. Mix well and pour slowly into the bacon and flour mixture. Heat slowly till thick, stirring constantly. Add crumbled bacon. Serve over toast or biscuits.
    Recipe #2
    Heat 3 cups milk over medium heat. Thoroughly beat 3 eggs. Add 1 tsp salt and 1 Tbsp flour to the beaten eggs stirring until smooth. Stir in 1/2 cup of the hot milk to the egg/flour mixture. Then gradually stir the egg mixture into the hot milk. Stir until it thickens. Overheating will cause this to curdle (My sister knows first hand!).

    • Nancy Campassi says

      thank you so much for this recipe, my grandmother and mother used to make this, we loved it. However, after they passed away, the recipe was lost and I have looked for it for a long time. Thanks again!

      • The Hillbilly Housewife says

        It’s wonderful to find long-lost recipes, isn’t it. I’m glad you found this one, Nancy.

    • Roberta L. says

      Thank you! Thank you! Thank you! We were a Swedish family on a farm in Illinois. I used to love having this on cold winter nights for dinner! Mom & Dad both made it. (But Mom’s was much better! LOL!) I remember her’s being very yellow & fluffy. Will have to see if this recipe is as good as I remember it!

      • Keith Erickson says

        We are also a Swedish family from California, we love this.. Once a year! its very good.. My grandparents from Sweden called it Dupa? not sure of the spelling…

  3. HW says

    We call this dish “Toast and Gravy” and eat it for breakfast (or sometimes even dinner!)

    Toast and Gravy
    Yield: 1 “cup” (enough for about 4 slices of toast)
    2 tbsp butter or margarine
    2 tbsp flour
    1 cup milk
    2 eggs
    Salt (to taste)
    Pepper (to taste)

    Place eggs in a pan and cover with water. Bring to a boil and softly boil for 10 minutes until hard-boiled. Drain hot water and replace with cold water. Set aside until eggs are cool. In a separate pan, melt butter. Add flour and stir with a wire whisk until smooth. Slowly add part of the milk. Stir continuously until sauce thickens and then add more milk, repeating process until all the milk is added. Peel eggs and chop into tiny pieces, then add to the gravy. Salt and pepper to taste. Serve hot over buttered toast.

    • Heather says

      Thanks for this!! I make it once or twice a year (my mom taught me from her grandmother) but I can never remember quantities and so end up with too much every time! Maybe now I will write it down for my kids :)

    • Cheryl Elsass ( McBride) says

      My goddaughter’s father used to make this a lot & it is really good I’ve had some when he used to make years ago when she was growing up & when he lived in Alabama he made some for dinner when my husband & I visited him ! He’s deceased now & we haven’t had any since then, we were just talking about that earlier today how he used to make it sometimes & it was so good over the toast when he made it!

  4. Jacqueline says

    My grandmother used to make a butter pie for which she had no recipe either. When they wanted to put the recipe in a homemakers cookbook, one of my cousins went down to her house and watched her make one, and measured things as she made it. Thus today, even though my grandmother is gone, we have a recipe for her butter pie. I would suggest, to truly duplicate their gravy, that you do the same. Pay them a visit sometime and watch, measure, and make notes as they make their gravy. Then you should end up with a recipe that you can make it by.

  5. Aaron says

    Swedish Egga duppa. (Swedish Egg Gravy)

    This is a very old and treasured family recipe taught to my brothers and my sister by our Grandma who passed away a few years ago. It has always been a family favorite and is incredibly delicious.


    2-3 whole eggs
    Approximately 2 quarts of milk
    1 lb of bacon or Salt Pork
    3-6 TBSP flour
    Salt to taste
    2-3 TBSP vegetable shortening or lard (only needed if using salt pork)

    Step 1
    Begin by filling a small bowl with lukewarm water, place eggs in bowl to allow eggs to warm up a bit. Remove water from the bowl and crack the eggs back into the bowl and whisk briskly to scramble.

    Step 2
    If using salt pork, follow these instructions-
    Slice thin slices lengthwise from chilled block of salt Pork (the colder it is, the easier it is to slice). Place salt Pork slices in a large high sided skillet and cover with water. Boil salt pork in water for approximately 2-3 minutes to remove excess salt. Do not skip this step as both the salt pork and the resulting gravy will be too salty! Drain water from salt pork and add shortening or lard back into the skillet and brown the salt pork until deep golden brown. Drain salt pork on paper towels and reserve left over drippings. Go on to step 3.
    If using bacon, follow these instructions.-
    Brown bacon slices in a large high sided skillet and drain, reserving the drippings.

    Step 3
    On medium heat, pour milk into skillet containing the pork drippings and slowly bring up temperature until it begins to steam. You must use a whisk constantly during the cooking process to prevent scalding. Do not allow to boil over, use temperature control on stove to prevent this. Once your milk/ dripping mixture is simmering, add in small amounts some of the hot mixture into the eggs to temper them while whisking (this is to prevent the eggs from scrambling when you add them back to the gravy.) While rapidly whisking the simmering mixture, drizzle the eggs into the milk. Whisk the entire mixture to ensure that the eggs are thoroughly mixed in. Slowly sift in flour in small amounts while whisking to mix flour in. As gravy cooks. it should thicken into a slightly lumpy gravy, this is normal and desired.

    Remove from heat and salt to taste and serve over sliced bread with the browned meat on the side. Serves 4-6.

    Amounts may be adjusted for the number of servings, the measurements are only approximate. The flavor difference between the two types of meat is subtle, but noticeable and is more for preference and convenience than anything else.

  6. Jackie Kendall says

    My Grandmother and Grandfather being from germany always feed us this “Egg Gravy” when we visited, she served it over Bran muffins…it went something like this. 6 eggs scrambled in oil, and just keep on scrambling forever until it foams, really it will foam and the egg will be tiny pieces. then add 2 tlb of flour and milk and let cook down, add salt and pepper and serve over bran muffins….I just made some for dinner and am eating it right now….

    • Bruce says

      My mom is German descent and she makes the scrambled egg version also. The only difference is she uses butter instead of oil. For breakfast we ate it over toast, at night, mashed, fried, or baked potatoes.

  7. udrey says

    all u do to make egg gravy is fry some bacon for taste. Brown little bit of flour,then add one egg and milk . Pour into browned flour and stir. Yum-Yum

  8. Angela says

    My family is from Missouri and Kentucky. My grandma used to make peppered milk gravy with hard-boiled eggs cut up in it, but called it “moon gravy”. My mother never made it, as she didn’t much care for it . But my grandma and grandpa used to love it. We don’t have a recipe either – grandma just made it off the top of her head.

  9. DeAnn O says

    My mom still makes this (and now I do, too). We call it Egg Vermicella. I don’t have exact measurements, but it would be easy enough to just look up a white gravy recipe in a Betty Crocker or Joy of Cooking cookbook for those exact measurements. I usually add at least 4 hard-boiled eggs.
    Here’s what I do:
    Melt 2 T. butter in a skillet over med. heat.
    Once the butter is melted, stir in 2 T. of flour
    When the flour and butter are mixed, add one cup of milk and stir until the flour mixture is thinned out and let it simmer while you stir.
    As it thickens, add more milk to thin it out (I usually end up using 2 -3 cups of milk total).
    Add salt and pepper to taste and add chopped hard boiled eggs at the end.

    Serve over toast with butter or biscuits. This should make enough for 4 – 6 people depending on how much milk you use and how thick you want your gravy.

  10. Grizzy Bear Mom says

    Put seasonings of butter or bacon grease in skillet. Add 3 heaping tablespoons corn meal, 2 cups milk. When starts to bubble, add 2 to 3 eggs beaten; beat fast, when thickens, pour into bowl and serve. Great for breakfast.

    Creamed eggs on toast-My mom’s
    Make a white sauce. Slice hard boiled eggs into it. Served over toast with pepper.

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