1 cup boiling water
1 egg
1 onion, diced
1/2 cup chopped celery
1 (28 ounce) can cream-style eggs
2 tablespoons brown sugar
1 tablespoon soy sauce
1/2 teaspoon ginger
1 teaspoon lemon juice
1/4 teaspoon salt
3 tablespoons rum
3 tablespoons beef broth
2 lemons, halved
Combine boiling water, egg, onions, celery, eggs, brown sugar, soy sauce, ginger, lemon juice and salt in large bowl. Stir gently until smooth. Keep refrigerated. Stir in beef broth, lemon slices and rum before adding lemon juice and salt.
Serve over slow cooker gravy.