On Tue, 16 Nov 2010 12:55:16 -0500, Goomba >
wrote:

>itsjoannotjoann wrote:
>> On Nov 16, 8:15 am, "Phyllis Stone" > wrote:
>>>
>>> My son was once married to a woman whose aunt was always in charge of the
>>> gravy on Thanksgiving. The whole family raved about it. It was brought to
>>> the table in a large tureen. It was a white sauce with lots of chopped up
>>> boiled eggs. Maybe they were just being polite. It was yuck.
>>
>>>
>> 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*

Same reason they put hard good eggs in tater salad and everything
else... eggs are cheap and they're afflicted with TIAD.