She then allowed the scrambled eggs to heat up for around 20 seconds before placing a tortilla flat on top. Any dimension pan can be utilized, though a medium dimension is finest for a uniform look when including the tortilla. A pinch of each will do, though this may be adjusted to swimsuit your personal taste. Dried herbs like parsley can also be added at this stage. After whisking the uncooked yolks and whites together to kind a gloopy combination, the TikTok chef seasoned the eggs with a few dried herbs and spices.

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Many early recipes, including one from a cookbook courting back to 1861 called “Handbook for Active Service,” supply recipes for how to make gravy from this salt pork. Most recipes require boiling slices of the salt pork in water briefly to take away any extra salinity. Once the water evaporates, these pork slices get placed on a platter before flour gets added to the pan and whisked together with milk to create a savory, if not particularly salty, topping for the cured pork. This dish usually gets served atop mashed potatoes or biscuits for a calorie-dense, inexpensive meal. While it is not something you would possibly see in at present’s extra health-conscious culture, it’s a dish worth noting for its historic importance. While this recipe is analogous in scope to a traditional brown gravy, it does involve pre-cooking the giblets earlier than adding them to the sauce at the finish of cooking.

This bacon gets rendered down, and its fats becomes the base for the roux made with flour, salt, and the subsequent important staple — black pepper. If your gravy does not have black speckles, it doesn’t qualify as actual Southern hen gravy. It also has a robata grill, cooking meat over an open flame.

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Historically, sawmill gravy developed in the course of the 1800s, when resourceful Appalachian loggers would hop from one off-the-beaten-path web site to another, establishing logging camps. These hard-working loggers wanted hearty meals to help gasoline them through harsh weather and lengthy, arduous workdays. Dense biscuits, which, back then, have been nothing like the fluffy ones we now make using leaveners and commercially produced flour, would get coated with a wealthy gravy produced from rendered bacon fat, cornmeal, and milk.

It makes us think of a basic French Hollandaise sauce that has been poorly executed. The actual origins of this sauce evade us — while it was reportedly also called wealthy man’s gravy, YouTuber Courtney Morris describes it as a “vile act of desperation.” Shrimp gravy, the bottom of the quintessential breakfast meals shrimp and grits, is most frequently attributed to Charleston, South Carolina. Food historians like Mike Twitty, writer of the James Beard award-winning “The Cooking Gene,” observe that similar shellfish-based dishes had been well-known in Africa earlier than the beginning of slavery in the U.S. It would be unimaginable to pinpoint mushroom gravy to a single location in the us — it was likely dropped at America by early colonists who had been already making an analogous sort of mushroom sauce to garnish numerous cuts of meat.

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