1.Use an extra egg yolk for every 4 eggs.
2. Don’t use milk because it makes the eggs weep or be runny. Use Half and Half.
3. Salt your raw eggs before putting in the skillet. This will produce a fluffier curd.
4 large eggs plus 1 large yolk
2 tablespoons half-and-half
1//2 teaspoon salt or to taste
1/8 teaspoon pepper or to taste
1/2 tablespoon unsalted butter , chilled ( I like to use bacon grease when I have it)
Perfect Cream Gravy
Cream gravy has always been a staple in my house, growing up and grown up. Don’t use a mix, it is to easy to make. You just need to make sure you cook the flour taste out of your gravy. I don’t measure my gravy ingredients any more, I can eyeball my pan drippings and adjust my flour and milk accordingly. I always prefer pan drippings to vegetable oil or butter. There is nothing butter than cream gravy made from homemade fried chicken or chicken fried steak!
2 tablespoons pan drippings, bacon grease or vegetable oil
2 tablespoons flour
1 1/2 cups milk
1 teaspoon black pepper
Salt to taste
Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a roux is formed.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.
If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak,