It's apparently a southern thing. In Pennsylvania I've never heard of it.

To be perfectly honest, it makes me feel a little queasy just thinking about it.

The only time I put boiled eggs in gravy is in turkey giblet gravy at Thanksgiving.

Boiled eggs in cream or brown gravy makes me queasy thinking about it too.

Not something I have a desire to try.

Nancy

It's a way of making a gravy richer.....it's good in chicken or turkey gravy but I shudder to think of hard boiled eggs in beef gravy!
However....I LOVE creamed eggs on toast! Hard boiled egg slices in a highly flavored cream sauce! Haven't made it in years!
Linda C

I'm wondering if it might be something of a thickening agent? Not sure how southern regional this might be... as I haven't seen any local gravies with added hardboiled eggs. But we do have lots of "first make a roux"!!

The only time I've come across it is in Depression Era cooking pamphlets. In those days, Sunday dinner for many changed from a roast chicken with giblet gravy to mashed potatoes with milk gravy and chopped hard-boiled eggs. I've not seen any recipes other than those.

I love scrambled eggs topped with sausage gravy :o)

I first thought you meant Tomatoe Sauce ( Gravy ).
That's where I use eggs. not in Brown gravy.

I put about 4 spoons of Tomatoe Sauce in a fry pan, get it hot and drop 2 eggs in,
put a lid on the pan and cook till done. We Scramble eggs in Sauce too.
Better than Ketchup.
LOU

The only way I used eggs in gravy is in an Avgolemono sauce, but they are not hard boiled. My grandmother used to put hard boiled eggs in her giblet gravy, but I didn't like giblets, and so I wouldn't eat it.

Lars

LOU, there's an Israeli breakfast dish with eggs cooked in a tomato base, sounds quite similar to what you described. I will need to research a little to find the name and a recipe. Most of my cookbooks are still in boxes in the basement, haven't unpacked everything since 'finishing' the renovation. - M

Once I heard Paula Deen talking about putting chopped hard boiled eggs in gravy, and I thought, what the h*** are you talking about? It was on the Food Network Thanksgiving special, and she said something to another celeb like, "Well, you always need to add chopped eggs to the gravy, right?" It sounded awful to me.

However, one time a friend made creamed eggs on cumpets for brunch, and as Linda says, it was totally delicious. That was a different type of sauce, though -- not what I would call gravy.

Ok it didn't take that much research to find the Israeli eggs in tomatoes: Shakshuka - I easily found several variations but the basics are quite the same as LOU described. Some recipes called for breaking the yokes of the eggs, others did not. Some had hot peppers or a combination of hot and sweet paprika in the tomato sauce. But the basic idea is that the eggs are to be poached in a tomato mixture and served hot. None of this has anything to do with giblet or turkey gravy or hard boiled eggs though. - M

Glenda

I haven't had sausage gravy in years, my kids would beg for it on Sundays. Poured over a biscuit and egg ... my father taught me how to bake biscuits and make sausage gravy, he was from the South.

:)

Mimsic: You are the second person who told me that.
One was our Jewish girlfriend who moved to Arizona for the winter.
I bit my tongue trying to pronounce " Shakshuka ".
I like mine unbroken, so I can dip the bread.
My wife likes them scrambled.

Anyone who has never tried this,"I dare you", you will love it.

LOU

LOU, I think its a Mediteranian thing. I grew up among Italians and always considered myself Jewish by birth and Italian by association. It still thrills me to find crossovers between in our cultures.

It may be a Paula Deen thing, but it's not a southern thing. Southerner's put chopped boiled egg in their giblet gravy and in Goldenrod Eggs on Toast. Goldenrod Eggs are made with a white sauce, not gravy. Boiled eggs in any other gravy sounds pretty bad.

Speaking of eggs, I made Scotch eggs for Christmas brunch, and it was a BIG TIME hit! Know it is not what you were asking for, but that's good eating!

I don't know about eggs in gravy, but my Italian sister-in-law (from Italy) always puts hard boiled eggs in her pasta dishes - lasagne, baked rigatoni, etc.
I don't really care for it, but others love it.
Barb

I do the same, Barb. Chopped boiled eggs in lasagne. Love it.

Hawk

I had to try the eggs in tomato sauce, it is a very different taste from eggs cooked in butter :)

{{!gwi}}

Eggs Goldenrod!

My gramacita used to make that for Easter!

Mmmmmmm.....

Ohiomom: Are they Scrambled ? Hope you didn't use too much Sauce.
How did you like them ?
Lou

Hawk

I used 3 Tbsp of sauce, and just covered the pan. I scraped the rest of the sauce on top. I added S&P and since I used plain sauce I added some Thai Basil. They were good, almost didn't taste like eggs. I am always willing to try something new, unlike the food critic :) I really thought they would stick to the pan, I used my small cast iron skillet, but they didn't.

Allison: were you refering to Ohiomom's eggs ?
LOU

Hardboiled eggs in a strong curry sauce is also a common meal in SE Asia.

I think any place you have an abundance of eggs, you'll find some use for them,hard cooked or raw. Most of us have to buy our eggs a dozen at at time but if you have lots of chickens, well...you better be creative.;-)

Maureen (off to eat yogurt and granola..)

My grandmother used to make an egg stuffing that when covered with gravy was very good. A very high calorie dish.

Put me with the "sounds like good stuff" group.

: )
lyra

I was free associating -- beverlyal mentioned Egg Goldenrod.

But ohiomom's dish looks good -- I always seem to have little dabs of sauce left over and that would be a nice way to polish it off.

(And it fits in with my philosophy that all leftovers can be either wrapped in a sandwich or folded into eggs!)

I'm with Lindac. Hard boiled eggs in a cream sauce with a touch of onion flavoring are yummy!

1. Eggs in gravy.
I'd never heard of it either till the first time we had thanksgiving at my sister's house. Her husband likes to do the whole thanksgiving meal and he does it to the max, with a ton of side dishes. He puts chopped up hard boiled eggs (and chopped up other stuff, all the stuff that comes in the bag inside the turkey I think) in his gravy. Honestly, it doesn't do much for the gravy one way or the other. It certainly doesn't add flavor, as far as I can tell, because the flavor of the gravy far out weighs any egg flavor that might be there. I don't know where he's originally from, I think he moved around several times as a kid.

2. Shakshuka.
Yeah baby!! My parents came from Egypt and my mother made that all the time. Saute tomatoes (fresh or canned), onions, peppers, then sunny-side-up the eggs on top of all that. YUM-a-licous. Soak up the yolks & veggies with your toast. I'm there!

Lowspark: Will you cut that out !
Soon as I learn how to pronounce it , I'm going to make some.
I'm going to use some leftover Spaghetti Sauce and Sausage.
I'll be thinking of you when I'm dipping my toast.
LOU

LOL Hawk ... I was thinking of those peppers and onion, perhaps some oregano and then you threw sausage into it. This sounds like a Sunday morning breakfast :)

Whoa there! No sausage in the Shakshouka!! Wouldn't be prudent! (:0>

Lowspark: Talk about using what you've got. There's always chicken coops on kibbutz and lots of tomatoes, peppers & onions. I'm guessing that's true in Egypt too. All this is making me hungry for breakfast, and I just finished dinner!

Oh and by the way, LOU, you can pronounce it. If you can say 'Sha-Sha-Shee-do' (and I know you can) you can say Shakshuka! Come on, give it a try: Shah/k/shoo/ka. See that wasn't so hard, was it? Now let's all say it together: Shah/k/shoo/ka - Shakshuka! Wow, that was really good. Now go in the kitchen and make some.

Speaking of gravy, who loves CHOCOLATE gravy and buttery biscuits!

ok, my version of the pronunciation:

shock (rhymes with sock)
shoe (those things you wear on your feet
ka (rhymes with uh)

And I'm with mimsic. This is a veg dish traditionally. Isn't it funny how the best dishes seem to come out of a need to use up what you have an overabundance of?

And by the way, peppers means whatever peppers you want to use. Bell peppers if you're not into too much heat, but hotter peppers add a nice kick. I'm gonna be making me some shakshouka this weekend for sure!

OK Lowspark, lets do it! I'm making it too. Got any special suggestions? I might just make it for supper tonight.

I'm glad I started the Eggs in Tomatoe Sauce thing.
I learned a new word. " Shock shoe ka " !!!!!
I'm making it Italian Style, with some meatballs.
LOU

Go for it LOU! And google shakshukah for a little fun. I'd add a link but I'm no good at that, so just google and read through some of the sites that come up.

Glenda, I do! My Mother made that when we were little and I loved it. I tried a few times years ago, but mine just didn't taste as good as what I remembered, just like hot chocolate syrup and oh so good poured over a hot biscuit.

Mimsic: I Googled. Didn't know it was so popular.
We have been doing this for 50 years and never heard of anyone else trying it.
Lou

I love "giblet gravy" with boiled eggs and the giblets from the turkey. We had it every Thanksgiving and Christmas. My grandmother and Mom also put boiled eggs in the dressing.
I make curried eggs when I have too many eggs sitting around. We eat it on noodles or rice.
I have never had the eggs in tomato sauce. I think I will try it, though.
Lisa

Lisa, that is how we make our giblet gravy at Thanksgiving. My Mom put boiled eggs in the cornbread/bread dressing, but I don't.

I have never had eggs in tomato sauce either.

Mimsic, sorry, just saw your question. Did you make it last night? I'll probably be using bell peppers plus a bit of jalepeno. I'm hitting the grocery store on my way home toNIGHT!

We are from Texas and Louisiana. To this day, we talk about a sister-in-law's loving gesture of hosting a family dinner. She is from North Carolina, where boiled eggs in gravy is apparently a common regional recipe. As much as she is loved - IT WAS DISGUSTING!!!

Always like reading these old threads. .......good memories

Lindac, I'm still with you because I love hard boiled eggs in a cream sauce. Besides S&P what seasonings do you use?

I put a couple of tablespoons of salsa in a ramiekin dish, break an egg over the sauce, sprinkle with cheddar cheese and bake til eggs are done to your likeness. Maybe a Texas thing!