Southern Egg Gravy Food

SOUTHERN EGG GRAVY

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 FOR 2

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 GRAVY

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.

REAL, "DOWN HOME" SOUTHERN COUNTRY BISCUITS AND GRAVY:

Steps:

• FOR THE BISCUITS:.
• Wash Hands.
• Sift flour into a medium or large mixing bowl. Shake the bowl side-to-side lightly to even out the flour.
• Beat the eggs slightly to blend yolks and whites.
• Combine oil and egg with half the buttermilk and pour into the flour. Mix thoroughly with a large spoon or fork, or use your hand to squeeze the dough through your fingers, until the dough is well blended.
• Add the remaining buttermilk, a little at a time, blending into the dough after each addition, until the right consistency is achieved.
• The dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet. Experience will enable you to tell from the feel of the dough. If dough is too light, add flour, 1 tablespoon at a time, mixing thoroughly each time, until the dough is the right consistency. If dough is too dense (stiff), add buttermilk, 1 tablespoon at a time, blending well into the dough after each addition, until the dough is the right consistency.
• Clean the dough off your hands, then rinse and dry them. Flour the palms and fingers of both hands to prevent the dough from sticking to them.
• Pinch off a handful of dough roughly 2/3 the size you want your biscuits to be and roll it between your hands in a circular motion, using just enough pressure to form a ball. Shaping the dough will flour the outside of the biscuit.
• Place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape. Repeat, flouring hands after each dough ball is formed and placing biscuits about 1/2-inch to 3/4-inch apart, until all the dough is used up.
• Cathead Biscuits.
• For cathead biscuits, use about half again as much dough for each biscuit as you would use for regular size biscuits, leaving them thicker than for regular biscuits. Place cat-head biscuits about 3/4-inch apart on the baking sheet.
• Place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes. Check biscuits after 20 minutes and periodically thereafter until done. Biscuits will be done when the tops are golden brown. Cathead biscuits will take longer to bake. The lower edges of the biscuits may be slightly lighter than the center.
• Remove biscuits from oven when done. Serve hot.
• Makes 8 to 10 biscuits, or 4 to 5 cathead biscuits.
• FOR THE GRAVY.
• Mix evaporated milk and water and set aside within reach.
• In a large, cast iron skillet, combine oil (or meat fat), flour, salt, and pepper.
• Over medium-high heat, stir in flour until blended with oil. With a fork, tines flat against the skillet's bottom, stir the mixture constantly, using a back-and-forth motion, until it begins to brown very slightly. Do not allow the flour to scorch or burn.
• When flour has browned slightly, pour in milk, all at once, stirring constantly.
• Continue to stir, scraping the bottom of the skillet as you stir, in the manner previously described, to keep flour and milk from scorching and to keep lumps from forming. Bring to a boil, stirring constantly.
• As soon as the mixture boils, marked by a sudden foaming up of the mixture, reduce heat to medium so that mixture simmers but does not boil over. Briefly lift pan from heat if necessary to keep contents from boiling over. Don't forget to use a pot holder to avoid being burned.
• Continue to stir vigorously, as described above, until gravy achieves desired thickness, usually within a minute or two after boiling. When the gravy is the desired thickness, immediately remove from heat. Serve from the skillet or pour into a serving bowl.
• Add additional salt and pepper if needed.
• Serves 4.