The Great Breakfast photo thread (Vol. 2)

[bolidemichael]

mickk said:

21TonyK said:

yep, bacon and eggs is fine but sometimes you just need something a bit "more"

More bacon & eggs?

[Bacon Is Proof]

bolidemichael said:

craigjm said:

bolidemichael said:

craigjm said:

bolidemichael said:

How on earth does one consistently centralise a yolk?

Cook them in rings and be careful how you break the egg

This is actually a thing. I like a sloppy egg sandwich. These egg rings must be for the kind of people that count the number of roast potatoes for each person.

I don’t disagree with you I’m just answering your question as long as the yolk isn’t broken and cooked how I like I’m all good on egg spread and yolk position

BiP has a case to answer. He makes the parsimonious John Paul Getty look positively bacchanalian.

Break your egg gently into your egg pan which should be small, thin, slightly concave and not too hot.
If the yolk is off centre either angle the pan and let gravity do its work or hold the yolk in the centre with your spatula or slice until cooked enough to remain in place. If your pan is too hot this will not be possible as the white will solidify almost instantly, which may have been the case in your photo as the white looks very well done though the yolk looks perfectly liquid (this may be your preference).

The egg can then be placed on top of the bacon and the perfectly central yolk can be pierced in a diagonal cross such that when the unbuttered top slice of bread (extra butter on the lower slice to counter) is applied the yolk is encouraged to the furthest corners of the bread ensuring maximum yolk coverage.

Leaving the top slice unbuttered allows the bread to absorb some of the yolk reducing the chances of drippage. A sandwich is, after all, a means to contain its contents.

Obviously in a fry-up yolk centrality is of no importance, but a sandwich is a thing of such simple elegance and beauty I believe they deserve to be done right.

And FFS, don't ever use a ring. It's like trying to emulate Michelangelo using fking Play-Doh.

[bolidemichael]

Bacon Is Proof said:

bolidemichael said:

craigjm said:

bolidemichael said:

craigjm said:

bolidemichael said:

How on earth does one consistently centralise a yolk?

Cook them in rings and be careful how you break the egg

This is actually a thing. I like a sloppy egg sandwich. These egg rings must be for the kind of people that count the number of roast potatoes for each person.

I don’t disagree with you I’m just answering your question as long as the yolk isn’t broken and cooked how I like I’m all good on egg spread and yolk position

BiP has a case to answer. He makes the parsimonious John Paul Getty look positively bacchanalian.

Break your egg gently into your egg pan which should be small, thin, slightly concave and not too hot.
If the yolk is off centre either angle the pan and let gravity do its work or hold the yolk in the centre with your spatula or slice until cooked enough to remain in place. If your pan is too hot this will not be possible as the white will solidify almost instantly, which may have been the case in your photo as the white looks very well done though the yolk looks perfectly liquid (this may be your preference).

The egg can then be placed on top of the bacon and the perfectly central yolk can be pierced in a diagonal cross such that when the unbuttered top slice of bread (extra butter on the lower slice to counter) is applied the yolk is encouraged to the furthest corners of the bread ensuring maximum yolk coverage.

Leaving the top slice unbuttered allows the bread to absorb some of the yolk reducing the chances of drippage. A sandwich is, after all, a means to contain its contents.

Obviously in a fry-up yolk centrality is of no importance, but a sandwich is a thing of such simple elegance and beauty I believe they deserve to be done right.

And FFS, don't ever use a ring. It's like trying to emulate Michelangelo using fking Play-Doh.

I'm comfortable with people that sit on the spectrum and it warms my cockles that this thread is so inclusive.

I've always taken the 'high heat, instant fry' approach to frying eggs. Are you suggesting that a 'low heat, slow fry' is a preferential approach? I'm willing to give it a go.

[Short Grain]

Sammo123 said:

Sorry Sammo but anemic bacon, under reduced beans, questionable sausages!? And Boiled Eggs!!
I'll pass thanks!

I like boiled eggs but not on a FEB thanks!

[Bacon Is Proof]

bolidemichael said:

I've always taken the 'high heat, instant fry' approach to frying eggs. Are you suggesting that a 'low heat, slow fry' is a preferential approach? I'm willing to give it a go.

All down to personal preference I would guess, some people like their white to go crispy at the edges.
As long as that yolk runs then all is good.

bolidemichael said:

I'm comfortable with people that sit on the spectrum

As am I but my humour is sadly often wasted on them.

[Bacon Is Proof]

Short Grain said:

Sammo123 said:

Sorry Sammo but anemic bacon, under reduced beans, questionable sausages!? And Boiled Eggs!!
I'll pass thanks!

I like boiled eggs but not on a FEB thanks!

I googled the image assuming it was a wind-up.

[amusingduck]

Chorizo Eggs this morning, plated from the top rope



Extra picante =

[CharlesdeGaulle]

amusingduck said:

Chorizo Eggs this morning, plated from the top rope



Extra picante =

I really don't know what to make of that. I like chorizo, I like eggs and I like toast, but somehow that looks less than the sum of its parts.

Maybe there isn't enough egg; is it the ratios that are out?

[amusingduck]

CharlesdeGaulle said:

I really don't know what to make of that. I like chorizo, I like eggs and I like toast, but somehow that looks less than the sum of its parts.

Maybe there isn't enough egg; is it the ratios that are out?

3 eggs there, decent ratio per forkful, but poorly plated

[CharlesdeGaulle]

amusingduck said:

CharlesdeGaulle said:

I really don't know what to make of that. I like chorizo, I like eggs and I like toast, but somehow that looks less than the sum of its parts.

Maybe there isn't enough egg; is it the ratios that are out?

3 eggs there, decent ratio per forkful, but poorly plated

It's quite pretty crockery!

[bolidemichael]

Cotty said:

Bacon Is Proof said:

And FFS, don't ever use a ring. It's like trying to emulate Michelangelo using fking Play-Doh.

you use a ring if you are serving the egg in a roll or muffin. It gives you a thicker egg that fits properly. If you put a regular fried egg in a muffin half of it woudld be hanging out the sides.

The ramekin method that was suggested recently would work quite well for the muffin, too, albeit more tricky to extract the egg cleanly.

[Bacon Is Proof]

Cotty said:

Bacon Is Proof said:

And FFS, don't ever use a ring. It's like trying to emulate Michelangelo using fking Play-Doh.

you use a ring if you are serving the egg in a roll or muffin. It gives you a thicker egg that fits properly. If you put a regular fried egg in a muffin half of it woudld be hanging out the sides.

Rolls come in all sizes, plenty are egg sized. Muffins can do one. If I ever wake up fancying a McDonald's I'll pick up my cast iron stove and exit the wrong side of my boat.
A fried egg forms the naturally perfect thickness of failed meat to be diluted sufficiently by your bacon such that you can be rewarded with the delicious yolk. No-one in their right mind would want to forcibly concentrate the white bit; that's just wrong. Not to mention the inevitability of over cooking the yolk when the white is that thick.



Please don't take this post too seriously, or grass me up to Pothole.
xxx

[bolidemichael]

Bacon Is Proof said:

Cotty said:

Bacon Is Proof said:

And FFS, don't ever use a ring. It's like trying to emulate Michelangelo using fking Play-Doh.

you use a ring if you are serving the egg in a roll or muffin. It gives you a thicker egg that fits properly. If you put a regular fried egg in a muffin half of it woudld be hanging out the sides.

Rolls come in all sizes, plenty are egg sized. Muffins can do one. If I ever wake up fancying a McDonald's I'll pick up my cast iron stove and exit the wrong side of my boat.
A fried egg forms the naturally perfect thickness of failed meat to be diluted sufficiently by your bacon such that you can be rewarded with the delicious yolk. No-one in their right mind would want to forcibly concentrate the white bit; that's just wrong. Not to mention the inevitability of over cooking the yolk when the white is that thick.



Please don't take this post too seriously, or grass me up to Pothole.
xxx

It's at times that this that I wish I possessed the witty one-liners of Speckled Jim.

[JKRolling]

CharlesdeGaulle said:

I really don't know what to make of that. I like chorizo, I like eggs and I like toast, but somehow that looks less than the sum of its parts.

Maybe there isn't enough egg; is it the ratios that are out?

I think it’s this piece of egg that looks like an Aardvark or Rat

[bolidemichael]

JKRolling said:

CharlesdeGaulle said:

I really don't know what to make of that. I like chorizo, I like eggs and I like toast, but somehow that looks less than the sum of its parts.

Maybe there isn't enough egg; is it the ratios that are out?

I think it’s this piece of egg that looks like an Aardvark or Rat

You must be yolk-ing.

[amusingduck]

JKRolling said:

I think it’s this piece of egg that looks like an Aardvark or Rat

Well spotted!

[BrabusMog]

JKRolling said:

I think it’s this piece of egg that looks like an Aardvark or Rat

what a spot!

[Bacon Is Proof]

anonymous said:

[redacted]

It's nice to have the time to, and it's a lovely feeling when cooking to get something just right. It would take me all day to fully write out the instructions to make the perfect cheese on toast, but then my CoT is fking banging.
This is all predominantly when I am cooking for other people, I'm far less fussy when I am cooking for myself, and I don't always get things right. Went to cook an egg for a B+E sandwich for the missus the other day, gently cracked it on the side of my bacon pan (heavier than the egg pan, don't need two hands) and smashed the whole bd to pieces, only got about two thirds in. I would have binned it but my missus graciously asked me not to cook another as she knows I abhor waste.

[Bacon Is Proof]

amusingduck said:

JKRolling said:

I think it’s this piece of egg that looks like an Aardvark or Rat

Well spotted!

Doffs hat.

[Bear-n]

JKRolling said:

CharlesdeGaulle said:

I really don't know what to make of that. I like chorizo, I like eggs and I like toast, but somehow that looks less than the sum of its parts.

Maybe there isn't enough egg; is it the ratios that are out?

I think it’s this piece of egg that looks like an Aardvark or Rat

It's all rather terrifying to be honest.

Scared fish.



Stoned pig.