The Great Breakfast photo thread
Discussion
6th Gear said:
High fructose corn syrup, the main ingredient in Heinz ketchup—is extremely unhealthy and toxic. ... Corn syrup causes spikes in blood sugar levels and can also damage the liver with time. It has also been linked to obesity, diabetes, heart disease, immune system issues, and more.
No thanks.
Not true in fact. Heinz UK don't use HFCS but the US version does, it is not the main ingredient however. Various studies have demonstrated that HFCS is no worse (or no better) than sucrose, which is what Heinz UK use instead. There is no correlation between increase in diabetes and consumption of HFCS in general. HFCS is certainly not "toxic" by any reasonable definition of that word.No thanks.
In summary, its just another sort of sugar and nothing to get your knickers in a twist about.
Scrambled eggs with toast here this morning. I’m not a fan of anything “on” toast as it makes the toast soggy (not a euphemism). I like to slide the toast under as I go. Obviously I’m a hypocrite, you can see how much butter I use. I do warm the plate to keep the toast (and everything else) warm.
Dibble said:
Scrambled eggs with toast here this morning. I’m not a fan of anything “on” toast as it makes the toast soggy (not a euphemism). I like to slide the toast under as I go. Obviously I’m a hypocrite, you can see how much butter I use. I do warm the plate to keep the toast (and everything else) warm.
Nice looking scrambles there Dibs, obviously I'm a fan of the toast being used as a substrate, but start out with less butter. Having said that my scrambles are cooked in butter, with a bit extra wound in at the end, long and short of it bugger all difference and folks should do exactly what they prefer.Rare 'treat' of a 'canteen' brekkie this morning, like a tit left phone on charge so no photo. Mind you, probably best as it would have prompted some into another minute's silence, last time going in there, from the high of 'you've still got the canteen!' to "wtf" in one easy and disappointing step. Bloody Aramark, useless gits.
FiF said:
Dibble said:
Scrambled eggs with toast here this morning. I’m not a fan of anything “on” toast as it makes the toast soggy (not a euphemism). I like to slide the toast under as I go. Obviously I’m a hypocrite, you can see how much butter I use. I do warm the plate to keep the toast (and everything else) warm.
Nice looking scrambles there Dibs, obviously I'm a fan of the toast being used as a substrate, but start out with less butter. Having said that my scrambles are cooked in butter, with a bit extra wound in at the end, long and short of it bugger all difference and folks should do exactly what they prefer.Rare 'treat' of a 'canteen' brekkie this morning, like a tit left phone on charge so no photo. Mind you, probably best as it would have prompted some into another minute's silence, last time going in there, from the high of 'you've still got the canteen!' to "wtf" in one easy and disappointing step. Bloody Aramark, useless gits.
I use “a bit” of butter to do the scrambling, with a bit extra at the end, as you do. I know they won’t be to everyone’s taste, but I prefer them soft. There are few things worse than rubbery scrambled eggs. Now I’ve acquired the Dualit toaster, I just take the eggs off the heat when they’re almost done, fire the bread into the preheated toaster and once it’s done, serve up the eggs. The Aldi bloomer used in the photo does in about 30 seconds in the Dualit, which is enough time to warm the plate in the microwave.
The only fancy bit is the salt, which is Icelandic black salt with Rosemary, which is great. Touch of freshly ground black pepper and all is good.
Dibble said:
FiF said:
Dibble said:
Scrambled eggs with toast here this morning. I’m not a fan of anything “on” toast as it makes the toast soggy (not a euphemism). I like to slide the toast under as I go. Obviously I’m a hypocrite, you can see how much butter I use. I do warm the plate to keep the toast (and everything else) warm.
Nice looking scrambles there Dibs, obviously I'm a fan of the toast being used as a substrate, but start out with less butter. Having said that my scrambles are cooked in butter, with a bit extra wound in at the end, long and short of it bugger all difference and folks should do exactly what they prefer.Rare 'treat' of a 'canteen' brekkie this morning, like a tit left phone on charge so no photo. Mind you, probably best as it would have prompted some into another minute's silence, last time going in there, from the high of 'you've still got the canteen!' to "wtf" in one easy and disappointing step. Bloody Aramark, useless gits.
I use “a bit” of butter to do the scrambling, with a bit extra at the end, as you do. I know they won’t be to everyone’s taste, but I prefer them soft. There are few things worse than rubbery scrambled eggs. Now I’ve acquired the Dualit toaster, I just take the eggs off the heat when they’re almost done, fire the bread into the preheated toaster and once it’s done, serve up the eggs. The Aldi bloomer used in the photo does in about 30 seconds in the Dualit, which is enough time to warm the plate in the microwave.
The only fancy bit is the salt, which is Icelandic black salt with Rosemary, which is great. Touch of freshly ground black pepper and all is good.
Looks superb to me.
tobinen said:
Yes, something I can never achieve are scrabbled eggs as good as my mother's. Mine are usually too dry so I am doing something wrong.
My tips are to start from a completely cold pan, never stop stirring it while it cooks, and take it off the heat quite a long time before you think they're done. If at any point you're scraping anything that reminds you of builder's expanding foam off the bottom, then you've f
ked it up!Ideally when plonked on the toast, it'll spread, a bit like lava, rather than sitting exactly where it's put. That's too dry, too stiff.
Don't be shy with the salt and freshly cracked pepper.
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