Name: Eggs Fried in Gravy
Ingredients: 2 eggs; 2 tablespoons of gravy

Eggs Fried in Gravy

Ingredients

2 eggs
2 tablespoons of gravy

Directions

Heat a dripping pan over medium heat.
Crack the eggs into the pan.
Cook until the whites are set and the yolks are still runny.
Serve the eggs topped with gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Eggs: Set whites provide structure while runny yolks add richness to the dish.
Gravy: Adds moisture and savory flavor over the cooked eggs.

The step that matters

Cooking until the whites are set and the yolks are still runny. Egg whites set at around 140°F to 150°F while yolks thicken at higher temperatures, so stopping at the right moment keeps the yolks runny. Overcooking firms the yolks and can make the whites rubbery.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.