On 11/16/2010 11:55 AM, Goomba wrote:
> itsjoannotjoann wrote:
>> My sister-in-law makes/made giblet gravy with chopped boiled egg in
>> it. It was quite good because it had a rich chicken/turkey flavoring
>> from the drippings of the bird.
>
> then why do you 'spose it needed the boiled egg? I mean, I want gravy
> to taste of the bird, not egg. I just don't *get it*

My mother chopped boiled eggs and put them in giblet gravy, she read an
article about that in the cooking section of the local newspaper. I
didn't get it either.

Becca