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Dried Beef & Scrambled Eggs on Toast

Re: Beef and eggs on toast
From: Carey
Date: 1/11/2022, 3:40 PM
To: phaedrus@hungrybrowser.com

On 1/11/2022 2:41 PM, Carey wrote:

Hi, first of all I am in my late 50ís and my mom was taught the recipe 
I am seeking from my father's mother who was from West Virginia. It was 
one of my dadís favorite breakfasts. So this is a recipe from the 30-40ís.†

We called it beef on toast. I know she would boil the dried beef in water 
for a while to tenderize it, then add flour and water mixed to thicken. †
Lastly she would loosely scramble eggs in a bowl and slowly pour into 
boiling mixture while stirring, causing the eggs to cook and solidify as 
both whites and yoke. †The eggs didnít really stick to the beef so it 
would be the beef separate from the eggs, but all together in the gravy.†

Every time I search, I get SoS or chipped beef on toast recipes. 
This similar, this was still different and unique.†

Thank you for your help,

Carey

Hi Carey,

I didn't have any success finding a recipe that exactly matches your description.

I found a lot of chipped beef on toast recipes that mentioned putting sliced boiled eggs on top when serving.
I found one mention of a fellow who liked fried eggs on top of his chipped beef on toast.†

I found this recipe, which is for chipped beef on toast with poached eggs on top: Chipped Beef and Toast
However, the eggs are cooked separately, not with the beef as you describe. It seems to me to be a natural combination to serve eggs on top of beef on toast. I imagine that a lot of people have done it, but they just didn't make a separate recipe of it.

I also found the below recipe, which is for SOS made with ground beef and served with separately scrambled eggs on top.

Carey, I suspect that your grandmother's recipe, with its rather unique method of cooking the dried beef and eggs together and with no milk in the gravy, may have been particular to her family, handed down from her own mother, rather than it being a common recipe, even in her day. This may have been a Depression-Era recipe, served with the eggs if they were available, and without eggs if they weren't available.

I'll post this for reader input.

Phaed

SOS... "The Real Way"††† †

Great for breakfast or supper!
1 lb. ground beef
1/4 cup all-purpose flour
3 cups 2% milk (it's the milk I use)
2 (large) cubes or 5 small cubes (20 grams) beef bouillon
1/2 tsp. paprika
salt and pepper, for taste
Brown ground beef in a skillet. Drain excess grease from skillet... 
leave a little (very little) for taste. Add 1/4 cup of flour to the 
skillet a little at a time while stirring. Make sure it's mixed in 
completely.
Pour in 3 cups of milk while stirring. Bring this to a boil. 
Add crushed bouillon, paprika, salt and pepper while stirring. 
Stir occasionally and turn the heat down to low, so the sauce 
does not stick to the bottom of the skillet. The longer it heats, 
the thicker it will get.

Makes about 6 servings... depending on how much you love this stuff!

The following just adds to the meal... of course this is "per" plate:

- 2 toasted bread slices, buttered and set side-by-side on a plate.
- 2 soft scrambled eggs, spread on top of the toast.
- TOPPED with the S*%#! (the sauce! LOL). Completely cover the entire 
  toast and eggs with the sauce.
- 1 large glass of milk.
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Thank you for the quick response. Maybe a reader will have another version. 
I am pretty sure it was water base versus milk base. 

Thanks again,

Carey


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