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OK, I love scrambled eggs but I wanted a variant which isn't completely dry so here is what I did: I got some instant (add hot water) type gravy packets which were of Chinese cuisine. I added hot water and stirred like crazy till it tasted, looked and had a good consistency like gravy. I made my scrambled eggs this way and simply added them. As a consequence, the scrambled eggs got all soggy and tasted really weird. The ratio of addition was just enough to drown the scrambled eggs. Sorry but I can't provide metric proportions

Note: I am on a student budget, please suggest improvements which won't burn holes in my pockets.

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Can you add the egg to gravy ratio that you used? – Jay Feb 14 '12 at 15:49
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Oh I see. You added the gravy on top of the finished egg product. I misunderstood and thought you used the gravy in place of the milk/water to make the eggs. If you are just putting the gravy on top, why don't you just use less gravy? – Jay Feb 14 '12 at 15:54
    
It taste "weird". As if something is really really wrong. The gravy seems too strong for its taste. I tried using a dilute mixture and even lesser gravy but the taste is still fairly strong. – user9141 Feb 14 '12 at 16:03
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Why don't you just try something different on top, like salsa or something? – Laura Feb 14 '12 at 16:12
    
Did you ever tried that gravy before (without eggs)? How did that taste? – Mien Feb 14 '12 at 16:18
up vote 5 down vote accepted

Instant gravy packets are not known for their subtle flavor. They contain boullion, tons of salt, and some modified starch. If you don't like the flavor of a lot of that gravy then don't use it.

The scrambled egg recipe that you linked to is of a particular variety. They are just barely set. This gives them a very delicate flavor and even more delicate texture. They are also as moist as scrambled eggs can be.

Such a preparation of eggs would not be well served by a gravy.

My suggestions are these:
1- Use a different recipe for your eggs that will cook them much more. If you insist on a gravy then your eggs will need to have the structure enough to support it.

2- Make your own gravy and don't ever use those packets again- even if you are starving to death I think they would only hasten your demise. Instead find a recipe for a quick white sauce- (just fat, flour, and milk). If you would like you can add a little shredded cheese for flavor. I think you will find this will be more satisfying and possibly even less expensive than your gravy-packet-crimes-against-humanity.

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"...even if you are starving to death I think they would only hasten your demise..." Hehe. OK. Thanks. Egg + Alfredo sauce? I'm a little concerned about the taste of this combination. – user9141 Feb 14 '12 at 16:27
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@Nunoxic, I've never really heard of sauce/gravy over top of scrambled eggs. Why don't you try sauce over top of easy over eggs? – Jay Feb 14 '12 at 16:31
    
Alfredo sauce would be fantastic (basically butter, cream, and cheese- All of which love eggs)- especially if you make your eggs a little firmer to hold it up. Incidentally- it is conventional to wait a little bit before accepting an answer to see if anything better comes along. – Sobachatina Feb 14 '12 at 16:32
    
@Nunonix Actually that's Mornay sauce. I think it would be pretty good. It won't be as heavy as alfredo since there is less fat, and more of a subtle cheese flavor. :) – Max Feb 14 '12 at 16:32
    
@Max Mornay sauce. Must investigate. Sobachatina, I'll keep that in mind :) – user9141 Feb 14 '12 at 16:35

fry the eggs separately and then add the gravy

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In my understanding, this is exactly what the OP did, and was not happy with the result - which is understandable, since it results in drowning the eggs in a liquid with not necessarily compatible flavor. – rumtscho Feb 15 '12 at 13:22

I just made scrambled using the left over gravy we added to the slow cooker for dinner this evening I fried the egg in the gravy and it was damn near heavenly. It reminded me of adding lawreys seasond salt to eggs just more moist with hints of brow gravy.

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It would help to know a little more about the nature of your gravy. If you were able to use it as a frying medium, I'm imagining something very greasy. – ElmerCat Dec 13 '15 at 18:57

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