This Southern Egg Gravy is amazing for breakfast and very easy to make. It’s a twist on a traditional white gravy (also known as Country Gravy) that you’ll love.
If you like making homemade country gravies to serve over biscuits, you’ll want to add this Southern Egg Gravy recipe to your rotation. It’s a simple twist on your standard white gravy recipe with great egg flavor.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: Making Southern Egg Gravy
What Is Egg Gravy?
Egg gravy is another Southern breakfast gravy, similar to White Gravy or Country Sausage Gravy. It’s usually served over biscuits or toast, perhaps with some bacon on the side. It can also be made with chicken or turkey stock and served with roasted chicken or turkey for dinner, if you prefer.
However, I discovered that there are two different ways to include the eggs in the gravy. Some people add in chopped hard-boiled eggs at the end, while other recipes call for scrambling the eggs at the beginning of the gravy-making process. Of course, I taste tested both versions to compare, and I’m giving you both versions below.
Scrambled Or Hard Boiled Eggs?
I was surprised by how delicious both versions were, actually, and I will definitely be making them both again. I ended up preferring the egg gravy that had the hard boiled eggs, so that’s what I ended up using as the final recipe in the printable recipe card down at the bottom of this article. But I also want to share the scrambled egg gravy recipe with you too. It’s coming up in a second!
For the hard-boiled version, you need to have hard boil eggs before you start. That makes this a great use for when you have a few hard-boiled eggs already in the fridge. Or you’ll boil some up just for this. There are a bunch of different methods for making Hard Boiling Eggs, from the classic stovetop, to easy-peel Instant Pot, to steamed eggs.
Egg Gravy With Scrambled Eggs
If you’d like to try the version of this gravy made with scrambled eggs, I’ve included the instructions here for you:
Scrambled Egg Gravy Recipe
Ingredients:
- 2 Tbsp. bacon fat
- 3 eggs, lightly beaten
- 3 Tbsp. flour
- 2 cups whole milk
- ½ tsp. salt
- ¼ tsp. pepper
Instructions:
- Warm the bacon fat in a large skillet over medium heat. Add the eggs and cook, stirring slowly but often, until scrambled egg curds start to form.
- Stir in the flour. Slowly drizzle in the milk, whisking continuously to keep it smooth. Add the salt and pepper.
- Continue to cook over medium heat, stirring often, until the mixture comes to a simmer and has thickened. If you’d like it thicker, cook and stir it for a few minutes extra so more liquid evaporates.
Ingredient Substitutions
You could use butter or other oil in place of the bacon fat if you don’t have any. This also makes the gravy vegetarian which is a great option to have.
You could use stock instead of milk for the liquid but I find that this gravy is much tastier with the milk. You can also use canned evaporated milk instead of whole milk. Oat milk will work as well, just make sure you’re using a thicker barista blend, that it’s not sweetened, and that it’s a milk that you like the flavor of.
Note: You can make whole milk out of non-fat milk by adding 1.5 tablespoons of heavy cream. Or use 1/4 cup of half and half mixed with 3/4 cup fat-free milk. You can just use the fat-free milk, but it won’t be as rich.
Using Cornstarch
If you want to make these egg gravy recipes with cornstarch instead of flour, you can, you just have to change how you do things a bit.
For the hard-boiled version: Measure the bacon fat and 1/2 cup of milk into a small bowl. Add in 4 teaspoons of cornstarch. Mix until it is well-combined. Pour the remaining 1 and 1/2 cups of milk into a saucepan. Stir in the cornstarch mixture and the salt and pepper. Heat over medium heat, stirring often, until it’s simmering and has thickened up as much as you’d like. Cooking it longer will thicken it more. Stir in the chopped hard boiled eggs.
For the scrambled egg version: Cook the eggs in the bacon fat as directed. Then add in 1 and 1/2 cups of the milk along with the salt and pepper. In a small bowl mix together 1/2 cup milk and 4 teaspoons of cornstarch. Stir that into the egg mixture and heat over medium, stirring often, until simmering and thickened.
Can You Reheat Egg Gravy?
Neither version of this Southern egg gravy is great when reheated. They really are best when they’re freshly made. If you think about it, leftovers scrambled eggs aren’t that great either.
But if you do have leftovers, you can store them in an airtight container for up to 3 days in the fridge. Then heat in the microwave for 30 seconds at a time, stirring after each interval, until heated through. You can also warm it in a small saucepan on the stove over medium-low heat, stirring often.
More Gravy Recipes
I tell you, these breakfast gravies are really just so good and keep surprising me. I can’t decide which I like better, this egg gravy or Southern Tomato Gravy. Both can be vegetarian, by the way, if you use butter instead of bacon fat to make them.
I love making homemade gravies so much, whether it’s for breakfast or dinner, so I have plenty of delicious options for you. Have a look at all of my sauce and gravy recipes over here. And, here are some of my favorites for you to check out:
Podcast Episode: How To Make Egg Gravy
Listen to learn how to make this recipe, along with some great tips from Christine:
Listen to more Recipe of the Day episodes here.
PrintSouthern Egg Gravy Recipe
- Prep Time: 0 minutes
- Cook Time: 12 minutes
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This Southern Egg Gravy is amazing for breakfast over biscuits or toast. Or try it for dinner over roasted turkey or chicken.
Ingredients
- 2 Tbsp. bacon fat
- 3 Tbsp. flour
- 2 cups whole milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 hard boiled eggs, peeled and chopped
Instructions
- Warm the bacon fat in a large skillet over medium heat. Whisk in the flour. Cook, whisking often, until it just starts to get a little bit darker, a beige color, 3-4 minutes.
- Slowly drizzle in the milk, whisking continuously to keep it smooth. Add the salt and pepper.
- Continue to cook over medium heat, stirring often, until the mixture comes to a simmer and has thickened. If you’d like it thicker, cook and stir it for a few minutes extra so more liquid evaporates.
- Add the eggs and stir for a minute to heat them through. Serve hot.
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