Egg gravy has been in my husbands family since the Great Depression.

Egg gravy has been in my husbands family since the Great Depression. We are keeping the tradition alive. Have you heard of it? #egggravy #tinacooksegggravy What you're going to do is get your cast iron skillet heated up, or you can use a regular pan if you don't have a cast iron. And you're going to put two tablespoons of bacon grease in there. If you don't have bacon grease, go ahead and use butter. Once that is melted, you're going to add two tablespoons of all purpose flour and you want to stir that around until it turns into a paste. If you want to brown or gravy, cook it longer, but I like for mine to remain white. So I just cook it until it forms a paste. And I'm cooking this on medium heat. And then I'm going to go ahead and add my seasoning. I just do a generous amount of salt and pepper. That is all I add. It probably needs more salt and pepper than you think it needs because it is kind of bland without it. Now you're going to add two cups of whole milk. If you don't have milk, you can also use water. That's what they used to do back in the day. But I don't live in the Great Depression, so I use milk. And then you're going to keep stirring it until it starts to get thick. You don't want to let it burn to the bottom. Don't turn your heat up. I have my heat on medium. So this is really just a standard gravy, the same kind of gravy you would make with sausage and gravy until we add the eggs. So if you're used to making gravy, this will be a grease. Once your gravy is almost to your desired thickness, you're going to go ahead and add your eggs. You can add as many or as little eggs as you want. I usually do four eggs, but if you don't have many, you can do two or if you want it to be really egg heavy, you can do six. As many as you want. This morning I'm doing four eggs. That's what I typically do. And I'm cracking them right into the gravy. I'm not stirring them. I'm going to let them sit for a minute until the white of the egg turns not see through anymore. Once the white is opaque, I start pulling that white away from the yellow or the yolk. And I just slowly start to pull it apart. I'm not stirring the yolk yet. I'm leaving that until the very end. I want the yolk cooked. I want it to stir into the gravy and make it nice and creamy at the very end. So you can see I'm just kind of stirring around the yellow. And I leave that for about another minute or until I know that the whites are fully cooked. And my gravy is to my desired thickness. And then I'm going to turn my heat off and let it continue cooking without the heat. I'm stirring my yolks in. I'm making sure that it's all mixed together really well. And we serve this immediately. I serve it over hard toast, which is baked toast in the oven for 10 to 15 minutes. A lot of people also make this over biscuits. And I'm sure that that is delicious. But here's the egg gravy. You can see it's very thick. It has the chunks of eggs in it. And it has that slight yellow color from the yolk. It's just the best thing in the world. You guys have got to try it. I serve it over hard toast, which is baked toast in the oven for 10 to 15 minutes. A lot of people also make this over biscuits. And I'm sure that that is delicious. But here's the egg gravy. You can see it's very thick. It has the chunks of eggs in it. And it has that slight yellow color from the yolk. It's just the best thing in the world. You guys have got to try it.