Egg Gravy - Swedish

"Adopted recipe! I found this to be really yummy. It helps if you make it the consistency of "white sauce" and serve it warm."
photo by a user photo by a user
Ready In:
1 medium saucepan full




  • Melt butter in saucepan over low heat.
  • Pour in sugar, and stir.
  • Add about half of the flour and 4 eggs, stir it together.
  • Pour in 2 cups of milk.
  • Stirring constantly add salt and remainder of flour slowly.
  • Stir until it comes to consistency like pudding or as thick as you would like.
  • Remove from heat.
  • Most serve this gravy over the top of"swedish rye bread" with bacon on the side for breakfast.

Questions & Replies

Got a question? Share it with the community!


  1. My Grandma made this every week for more than 50 years ! I have never met anyone else who had even heard of it , I thought it was a family thing she made up ... lol. Very happy to know other people know about this ??
  2. I'm happy to see this recipe! My mother (and her mother) made it now and then. It is a special treat to me - a late night snack or a light supper. I made it for myself when I was recovering from stomach flu not too long ago. We called it Dupa - not sure how it would be spelled. My mother's family were from Norway originally.
  3. Omit sugar...My Grandma made this every Sunday -- Called Eggedoppa!
  4. never had egg gravy before. made this stuff and the man and i devoured it over texas toast with over medium eggs!! loved it!!!! oh almost forgot, omitted sugar.
  5. VERY surprizingly tasty! I have heard of this sort of gravy and wanted to try it and i really enjoyed it as did the rest of my family. I pretty much did exactly what it said and served it on swedish rye toast with bacon. Delicious!


I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island. It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements. My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday..... I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much. I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven! <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src =""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <a href=""><img border=0 src="" alt="Visitor Map"></a><a href="">Create your own visitor map!</a><img style="visibility:hidden;width:0px;height:0px;" border=0 width=0 height=0 src="*xJmx*PTEyMzQ2NTE*NzM4MjgmcHQ9MTIzNDY1MTQ5Mzg5MCZwPTMyMzAwMiZkPSZnPTEmdD*mbz1lMmY5NTExNWZiZDk*OWMzODU5OTNhM2Y1MDhkOWU5YQ==.gif" />
View Full Profile

Find More Recipes