The Great Breakfast photo thread
Discussion
CharlesdeGaulle said:
Greshamst said:
Looks good, but I'd have traded one of them for the second sausage. ChevronB19 said:
Other than the origin of the eggs, how do you cook eggs like that? I can cook most stuff quite well, but for the life of me I can’t cook eggs like that! Maybe using too high a heat?
Yes that would be my bet. You also need a decent amount of oil in the pan (or butter!). ChevronB19 said:
Other than the origin of the eggs, how do you cook eggs like that? I can cook most stuff quite well, but for the life of me I can’t cook eggs like that! Maybe using too high a heat?
Yes, I go for a medium-low heat, and use the fat from the bacon (not much TBH, cooked before the eggs) in a non-stick pan.miniman said:
Yes that would be my bet. You also need a decent amount of oil in the pan (or butter!).
I use a good non stick pan on a low heat, maybe 3/10. Only a teaspoon of oil, and when it's warmed, wipe most of it away with kitchen paper, leaving a fine film (spray oil doesn't seem so to work). Then I put a glass lid on it so the top gets done. Here's one I prepared earlier. miniman said:
Yes that would be my bet. You also need a decent amount of oil in the pan (or butter!).
Oil and not too hot is the trick - I use veg oil and put a good glug in a small egg pan. Too dry and the bottom burns before the top is cooked.
Too hot and the egg bubbles and pops.
Just right and you get a perfect cooked egg as per the pic.
Nickbrapp said:
Staying in a crowne plaza hotel, £16.95 for this is not justifiable, there’s a good selection but the sausages where hard.
Could have also have tomato, potato cakes etc, good menu selection like pancakes, different type of eggs etc but was in a rush so just went for this.
This was Sunday’s breakfast. £6 of ribeye. Nothing fancy, just taken out of the fridge and left on the kitchen side in the sun to get up to room temperature, liberally seasoned while doing so on both sides with freshly ground black pepper and freshly ground sea salt. Cooked in a dry pan, no oil, but finished off with a smidge of butter. Two minutes per side, five minutes resting on a warm plate in the microwave (I warmed the plate in the microwave, then put the steak on the plate, with the door closed to keep it warm - I didn’t microwave the steak).
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