Letβs find out what gravy made with EGGS tastes like. #emmymade #egggravy
This video IS NOT sponsored. Just making biscuits and gravy.
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This recipe https://www.food.com/recipe/egg-gravy-81435 is identical to the one sent to me.
Chapters:
00:00 Intro
0:19 What are we making?
1:16 No measure biscuits.
1:25 Favorite cookbooks.
2:02 White Lily self-rising flour.
2:45 Measuring flour.
3:05 βBread?β
3:22 Cutting in shortening.
3:29 Adding buttermilk.
5:08 Cutting out biscuits.
6:17 Baking instructions.
7:16 Buttering.
7:35 Making the gravy.
11:44 Taste test.
Music courtesy of Epidemic Sound, and βSprightlyβ from iMovie. Youβve made it to the end β welcome! Comment: βWater balloon fight!β
β Greetings, my beautiful lovelies! Itβs Emmy! How are you? Itβs great to see you, and welcome back. Today Iβm going to be making a recipe that several of you sent to me via social media. Thank you so much. I learn about so many cool recipes and videos,
And so on and so forth from all of you beautiful lovelies. So thank you so much for getting in touch with me. Iβm shouting out Christie today from Facebook, who sent me this recipe. It looks like an old one. And it looks to be a recipe from hard times,
And it is for egg gravy. It consists of just a handful of ingredients, and I think itβs a classic example of how you can take just a few simple things, stretch it out, and feed a bunch of people; fill some bellies with something tasty,
With little bits that you probably have in your pantry; and by the sounds of it, it sounds delicious. So weβre gonna be making some egg gravy. And from my understanding, itβs often served on bread, toast, and of course, biscuits. So why not make some quick easy biscuits to go along with our gravy?
I have made biscuits before. I did βem, itβs a really great recipe, where you donβt use any measurements, you just kind of use your hands for measurements, which is great. The biscuits were fabulous. Iβve also tried biscuits from these culinary mavens, these matriarchs, Edna Lewis, highly recommend this book. The oven interrupts me yet again. (chuckles) This book, βThe Taste of Country Cookingβ by Edna Lewis. A wonderfully, beautifully written book, that focuses on foods from the south, but written in a way that is seasonal and just lovely. And this book, βGullah Geechee Home Cookingβ
By Emily Meggett is a fantastic book as well. Sadly, Ms. Meggett has recently passed, but her legacy and her recipes live on. And while both of these recipes are phenomenal for biscuits, I thought, why not try the recipe on the back of the White Lily flour bag? Now, in my experience,
Many of the recipes that are included on the back of boxes, on the back of bags, are fantastic. Theyβre often foolproof, and thereβs a reason why they put them on the back of the product. So this flour is very popular in the south, and this is the self-rising flour,
So it includes some baking powder and some salt already in there, so you donβt need to add anything to it. So, letβs go ahead and get started. So hereβs White Lily light and fluffy biscuits. Right there. Thereβs the recipe. And it contains only four ingredients. So simple, so easy.
Behind me, as you heard earlier, my oven is preheating at 475 degrees. Quite hot. So. Two cups of the self-rising flour. Now, if you donβt have self-rising flour, you can make your own self-rising flour. You can Google it, but basically youβll be adding baking powder and a bit of salt.
So today weβre gonna be using shortening. Thatβs whatβs listed on the recipe. But Iβve seen other recipes that use bread, and I think whatβs most traditional, and what I can imagine what was used in the days was lard, right? Thatβs what you had, you rendered from cooking,
And bacon fat I think would be wonderful too. Kind of strong flavor though. Now what weβre doing is cutting the shortening into little pea-sized bits, using a couple of butter knives. So weβve got our flour with our shortening cut in. Now weβre gonna add our buttermilk.
Now, buttermilk was traditionally what was left over after you churned butter. Watery milk, that was the buttermilk. But these days, buttermilk is most often cultured. Meaning a culture, kind of like yogurt, is added to milk, which acidifies it. But it also thickens it. And thatβs whatβs reacting with the baking powder
And the flour, to give us our leavening. So add that all in, and slowly incorporate that to form a dough, using a fork to kinda lightly mix. We donβt want to overmix it too much. We donβt want to get a tough dough. Okay, Iβm just gonna go ahead and scrape this out
Onto my bench top here. And just ever so gently and tenderly work this into a mass, a dough mass. So fast, this bread comes together. Okay, so that looks good. Now weβre just going to press this out. Itβs about three quarters of an inch, or an inch. You could roll it out too.
We could do that. Make it a little faster. Now weβre going to rollβ¦ into a seven inch circle, thatβs about three quarters to an inch thick. Yo! Seven inches. Nice. Take a biscuit cutter, two inches, and weβre going to cut them and place them one inch apart on the baking tray.
So, Iβve been told not to twist the biscuit, just to go straight down. Oh, I forgot to flour it! That was close. Oh my gosh, look how stinking adorable! Now Iβm placing it on my baking pan, like that. Hey, Iβm at least not wearing a dark colored shirt for once, while Iβm baking.
Good job. Oh, these are so cute. That sound! They already sound fluffy. Okay, now donβt let this biscuit dough go to waste. Weβre going to ball that up and reshape them into more biscuits. Oh my gosh, these are so stinking adorable. Alrighty. There are my biscuits. How gorgeous do they look already? Weβre gonna pop these in the oven
And bake βem for eight to 10 minutes, until theyβre nice and golden brown on the outside, and then Iβm gonna brush them with some melted butter, and then weβre gonna have them with our egg gravy. All right, lovelies. Iβll see you in a little bit when these are all baked up. Biscuits are ready! (laughs) Oh! Thatβs so hot! Wow. Look at those gorgeous biscuits! Wow, thatβs hot. Look at those layers on the side β look how they lifted up. Yeah, those look beautiful. We got hot biscuits; we got butter. We got a brush, and then weβre gonna do this. Mhmm, mhmm. So thatβs gonna soften the crumb, but also give it tons of flavor. So we have very hot biscuits. Weβre gonna just let these cool for a minute while we make our egg gravy, which is the whole reason why we made these biscuits, right? Alrighty.
In my skillet, Iβm going to add some whole milk. And Iβm just gonna reserve a tiny little bit for mixing my eggs with. So weβre gonna bring this up to a boil. So gonna grab two beautiful eggs. Arenβt they gorgeous? Love that color! Take one egg here.
This is from a Buff Orpington chicken, and this is from an Olive Egger. Okay. And to that, weβre adding all purpose flour. Ploop! Alrighty, whisking this up. Itβs kind of like a thick scrambled egg with that flour in there. And once the milk is hot, weβre going to whisk the egg in. So this is a really clever way to stretch protein out
So it can feed a lot of mouths. Youβve got some milk here, youβve got just a couple eggs, and you can just make a sauce rather than cooking up an individual egg per person. So now Iβm seeing some steam come up off the surface of the milk,
And now Iβm gonna add the eggs, and Iβm gonna whisk constantly while Iβm doing this βcause I donβt wanna scramble the eggs. Look at that beautiful yellow color it lends to it all. Iβm gonna scrape this down so we can get all of that in there. So that contained our flour, too,
Which in this case is going to be our thickener. Look, itβs already thickened up. Incredible! So while Iβm doing that, Iβm gonna add a pinch of salt. And weβre just gonna cook this until itβs nice and thick, like a gravy. So I donβt think we have to worry about curdling at this point.
I shouldnβt say that, because Iβm gonna jinx myself. But I did lower the heat a little bit so as to avoid scrambling the eggs. Okay, Iβm gonna add a lot of black pepper, because I feel like thatβs a crucial seasoning, and I love black pepper.
Oh yes, I see it coming to a boil! I see it bloob bloob blubbing. Oh, the smell of fresh cracked black pepper is so good! I think weβre just about there. Let me show you the consistency with a spoon. Yeah, look at that. See that? Weβll taste it for salt.
Mm! Definitely needs more salt. Mm! Has a nice creamy, milky quality to it. Nice and peppery. And a touch of egg flavor. Tastes like a custard almost, but not sweet. Interesting. Look how thick it is. Thicker than coating the spoon. Look at that. All right.
It looks very similar to a southern white type of gravy, except that it has a nice yellow tinge to it. See that? On camera it looks a little more beige, but itβs definitely yellow. So, letβs assemble our egg gravy. Weβre gonna take a beautiful biscuit. Look at that! Golden brown on the top.
Look at the sides. So great! Okay, ready to open this? Letβs open it up. So flaky, itβs gonna come apart. Okay, here we go. Mhmm. Beautiful. Now weβre gonna take our gorgeous sauce. Ooh, itβs thickened up quite a bit. Whoa! This is quite thick now. So just turning off the heat
And allowing it to sit for a minute, has thickened it a good deal. Look! Right there. Alrighty, lovelies. There it is. Egg gravy on a homemade biscuit. Letβs give it a taste. Iβm tempted to pick it up, but Iβm gonna use a fork instead. Itadakimasu! Homemade biscuits are such a treat.
Warm, buttery, flaky, salty. Letβs just try some on my fork here. Mhmm. The egg gravy definitely has an eggy taste to it. It tastes a little bit like scrambled eggs. If youβve ever had French-style scrambled eggs, which are very, very soft in consistency, it tastes like that,
βcause itβs very milky and enriched and smooth. Hmm. So of course the texture is very different. This is much more sauce-like rather than being scrambled eggs. And it is very different than southern type gravy. It doesnβt have any sausage flavor or that toasted (indistinct) flavor at all. Or just milk.
It definitely tastes of eggs. Very interesting. I think this would be fantastic with sausage or bacon. Mm! Or made with bacon grease. It would give it that facet of smoky meatiness that I associate with scrambled eggs and breakfast. But a very hearty, humble,
And tasty meal that you can feed a lot of people with, with just a couple eggs and some milk. Oh, and a good amount of flour. Alrighty, my lovelies. Thanks so much for watching. I hope you enjoyed that one. I hope you learned something. Please check out the Hard Times playlist
Where I test out recipes from times of hardship. And like this video, subscribe, and I shall see you in the next one. Toodaloo! Take care! Byeee!!! Let me just try a biscuit by itself. Here we go. Hmm. Fluffy, salty, light, and buttery. Delicious. Itβs a biscuit!
22 Comments
5:00 πππ
I love how she tries the different regional flours. Inkive in New Mexico so cant get White Lily, but it reminds me of my mammaw cause she always used it. But she also made Indian fry bread with Blue Bird, which i CAN get here, but not back home in Tennessee. It is cool to see the regional differences.
Thank you dear Emmy once again! Your shows are very good, informative and enjoyable! β€π
My mom used to add chopped hard boiled eggs to her egg gravy. π
I still get confused when people say biscuits and show this weird dry bread thing instead of what we call biscuits, which are pretty much the yellowish crunchy cookies.
Im from Appalachia but ive been vegetarian for a while and have missed gravy, i can't wait to make this
Simply delicious β€
My Nana was from the south so we grew up with southern cooking. Grits, home made biscuits and egg gravy were our favorites. My sister and I learned to make biscuits. She called them drop biscuits. She would just drop big spoonfuls of dough onto a baking pan. She used hard boiled eggs and made the gravy and put the eggs in it. So good.
WATER BALLOON FIIIIGHT
My grandma made egg gravy all of the time! But sheβd add a little bit of sausage to it, so it mimicked Southern gravy a bit more. π Love it so much!
If you place biscuits "upside down " in pan, they will rise higher
To any white gravy like egg or traditionally grease and flour=milk/dairy affairs. Take a white onion, chop it fine, slowly pan roast it on low, adding water as it brown to keep it from scorthing. Use the onions plus the little bit of carmel left in the pan, it makes golden gravy when done right. The best thing in the world, very sweet and mild onion flavor reminiscent of almost onion flavored potato chips. Do not burn the onions, slow and low for an hour adding water, and tapping back down, every 15 min.
Mine is made with velveeta melted into a milk gravy thickened with a roux then we add a dozen halved hard boiled eggs. Serve hot over biscuits! Nostalgia at its best
Been making gravy a long time. It always needs more salt than you think lol
Was waiting for the salt test after this small pinch of salt.
Still gravy.
@2:45 bicuit recipe starts.
@7:25 egg gravy recipe starts
I've NEVER heard of egg gravy, DEFINITELY going to try this!
((old farts can learn new tricks))
I can't be the only one who laughed at "Dough mass" π π
I love the egg curds in my gravy π«Ά
You should make pagpag next. Itβs a Filipino dish for which you collect restaurant edible waste of the day, dust and wash it, and then fry it up to eat or resell
I bet this would be a good way to make sausage/bacon gravy. Toss in some onion, red bell pepper, pinch of chicken billion, some parsley flakes.
Its morning and im hungry.
Loving this since childhood. You have a great future ahead.