Da fuck? 
First I saw it on Trisha Yearwood’s cooking show. Now it just popped up on a Thanksgiving show via FN. They say it’s a Southren Thing, but my homies never did that shit.
I repeat:
DA FUCK?
Grandmother did that when she was still able to cook. My 75-year-old aunt and her 81-year-old sister still do. Definitely a “thing” here in SE Georgia for Thanksgiving. I just pick around the bits of egg, myself.
Is it white gravy, like a creamy white sauce? Mom did that when the cupboard was bare, and we’d have it on toast.
Yes, there were times when we couldn’t afford the chipped beef and used eggs instead. My stepdad worked at a hatchery. 
Only brown gravy around here, and usually only with turkey. But I could see it working for SOS if I liked boiled eggs.
Around here (middle Tennessee) , it tends to be done with pan gravy served with poultry and dressing. Don’t knockIt. It’s delicious if done correctly.
Never heard of it, but sounds like a good idea to me.
Representing for the damnyankees, I had never heard of this before now.
Is your concern with the eggs or that they’re to be chopped? We always have HB eggs in the gravy but usually they’re quartered. Y’all.
Protein smothered in gravy. Sounds fine to me.
You put chopped eggs in my gravy, I’m punching you.
Maybe it’s because I hate the smell of eggs in most forms, but eggs pretty much should stick to breakfast and being invisible goodness in cakes and bread. Stay out of my salads, sandwiches, burgers, and gravy, thanks!
I recently found a British gluten-free cookbook from the 1970s, and they’re really big on something I had never heard of called “kedgeree”. It’s basically leftovers with a hardboiled egg grated over each serving. Anyone else encountered this?
James Bond ate a similar dish in On Her Majesty’s Secret Service (the book, not the movie). I believe it was called Ouefs Piz Gloria. I’ve never been able to find the recipe (assuming it exists), but the main ingredient of the gravy/sauce was apparently English mustard.
There’s also egg curry, which is kind of a similar idea, except with a curry-type of sauce as the gravy.
My grandmother used to make “eggy-gravy” for Sunday dinners, so it’s a tradition in at least my family.
European, hollandaise with chopped egg on boiled asparagus with slices of ham and boiled potatoes on the side.
Exactly what I was going to say. Eggs in tomato sauce isn’t unknown in Italian cooking but they’re cracked and sort of poached in the simmering sauce.
And that describes a very common Middle Eastern egg dish, too, (shakshuka).
I’ve seen this in gravy recipes in some older cookbooks, printed in the 1950s-1960s. I’ve never tried it myself.
Mind you, in cookbooks in that same time, it was recommended that the cook pour the leftover hamburger grease over cooked hamburger patties. ::shudder::
It’s been a long time since I’ve had it, but Middle-Eastern style eggs fried in olive oil and then left to simmer in homemade yogurt with lots of freshly ground pepper is another great dish!
Actually, my boyfriend who’s of Italian descent said his family always had hard-boiled eggs in spaghetti sauce. I thought it sounded weird but tried it and it’s actually delicious. It has a meaty flavor in the sauce. You serve the eggs whole and chop them up into your spaghetti. I started just boiling my eggs with the spaghetti or I’d throw some cold hard boiled eggs in with the spaghetti so they would be warm when served. My boyfriend said he thought it was a regional thing in Italy so I went looking and found this question and this discussion also I found this page, scroll down to the recipe at the bottom - in this case they are cut up and added to the dish. It seems to be a Southern Italian/Sicilian thing.