Categories: RecipesPublished On: April 8th, 2020Tags: 92 words2.8 min read
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Eggs and Gravy

  • 2 doz Eggs ((week old eggs peel better than fresh))
  • Salt
  • Chicken pan scrapings
  • 49½ oz Chicken broth can
  • 1 cup Soup Base
  • Flour
  • 2 cups Water

Eggs

  1. Boil 2 dozen eggs (older eggs) – room temperature eggs, put in cold water, lightly salt.

  2. Cover and cool

  3. Cut into ¼ or ⅙ for plates

Gravy Thickening

  1. Put 2 cups of water in blender and add flour until it can't hold anymore, blend

Create Gravy

  1. Put some broth in chicken trays and scrap and strain to put into chicken broth for gravy.

  2. Mix with chicken broth.

  3. Mix with soup base.

  4. Add Gravy thickener as needed.