Thread: The Best Breakfast in the World Step by Step.: the Full English

What are the watches there?

Fuck the watches - what make are the board pens?

Originally Posted by Looper

Disaster!

I hope you aren't treating your gf's as harshly, leaving them on the shelf for too long and then banging them on a hard surface.

Sourced a hash brown to go with my breakfast today, wasn't too bad...

Thought I would try a new technique for cooking the tops of the eggs.

I normally spoon oil over them but that is a bit laborious so I thought this might work.

It does not work.

I reverted to spooning the hot oil.

Get that bewt down ya...

...with a full tin of beans instead of the usual half, just for good measure

^ blow torch

^That is not a bad idea actually

Maybe one of those gas blue-jet ciggy lighters would do the trick to avoid going industrial

Spray oil in one hand, blow torch in tuther and no foxhole would be safe

Originally Posted by Looper

^That is not a bad idea actually

Maybe one of those gas blue-jet ciggy lighters would do the trick to avoid going industrial

Just light a can of brut 33

Originally Posted by BoganInParasite

My version of an English style breakfast. Cook this regularly for myself and the wife also serves it in her homestay. I can't handle black pudding...

Bless your mullet, it looks pretty good to me Poida, but you can dump the mystery bags and add heaps more fried tomaahto and bacon. I do prefer the scrambled egg on a piece of toast which has been liberally coated in vegemite and topped with three threes tomaahto sauce, which puts it a little closer to breakfast culinary heaven. Personally I would prefer a red hot poker in my eye to eating black pudding. (apologies to mendy and sabang).

Originally Posted by Looper

Thought I would try a new technique for cooking the tops of the eggs.

I normally spoon oil over them but that is a bit laborious so I thought this might work.

It does not work.

I reverted to spooning the hot oil.

It does work, but there must be a seal between the lid and pan so the steam can't escape. Even that breather-hole in your lid needs to be plugged with a bit of wet paper towel to keep the steam in! I use that method to cook my eggs, no need for any oil or spooning and perfect results every time

Here's one. Could you? Would you?

Looper you are also steaming your hash browns..

Is that some edgy new style now?

Jeez!!!

Novel idea putting the full Monty inside a loaf of bread.

Not enough baked beans imho.

Originally Posted by Joe 90

Novel idea putting the full Monty inside a loaf of bread.

Just makes me think why bother, its a perfect meal already.

Originally Posted by strigils

Just makes me think why bother, its a perfect meal already.

Indeed, all that bread would put me off.

It early for a salad.

^ not at all, a salad of Bacon, Sausage/black pud, Eggs, Toms, Beans, Portobello Mushrooms with bread and butter (has to be white bread) to mop up and a couple of strong mugs of tea is IMO a perfect salad.

EDIT

with red or brown dressing

Originally Posted by aging one

Looper you are also steaming your hash browns..

Is that some edgy new style now?

With the benefit of Headworx advice I may have to rethink steaming strategy.

This may call for 2 small frying pans instead of 1.

But then spooning the oil would seem the simpler overall solution in that case.

How many frying pans to rustle up a fry-up say ye Heady?

Originally Posted by Looper

How many frying pans to rustle up a fry-up say ye Heady?

Two, one for the bum nuts and one for everything else. I'll cook eggs on toast for brekkie tomorrow and put a few pics of how to cook perfect pan-fried eggs. No oil no spooning no magic no skills involved, dead easy and perfect every time.

As advertised...

1/ Gently pre heat pan, my stove settings go from 1 to 5 so I use setting 2.
2/ My egg pan is suppose to be non-stick but I still give it a light spray of cooking oil or add a knob of butter just to make sure!
3/ Add eggs that've been cracked into a small bowl so accidental shell removal is easy.
4/ If they sizzle when added to the pan your temp is too hot, they need to be cooked at gentle heat.

5/ Put lid on, if it's got a breather-hole plug it with wet kitchen tissue or whatever but it's got to be a good seal to keep the steam in.
6/ That's the hard part done, all you need to do is keep an eye on it and shake the handle a little when things are getting close to see if the yolks wobble to gauge how close they are to being cooked to your liking.

7/ Meanwhile, turn your attention to the other pan that's cooking stuff which should probably all come with a warning on the packets
8/ Eggs should slide out of the pan easily.

9/ Enjoy.

^ They look perfect.

This is where I go wrong... I always stick the eggs in with the bacon/mushrooms/etc in the same frying pan at the end... it's an old pan and they stick to the bottom every single time and the white gets crispy brown and burnt. After seeing this I'm going to buy a second small frying pan.

^Mate, I've said before (truthfully) that my Missus is arguably the worst cook in Thailand but even she mastered this method after being shown just once. She gets dirty when we eat breakfast out and the eggs aren't cooked perfectly ever since

I like my eggies a bit browned & crispy at the edges, but still soft inside. English werkin' mans caf style. Hard to do, but a sizzle is a must when they hit the pan.

^As a kid we use to eat them cooked in an egg-ring in about a centimetre of oil with Mum using the spoon method, pops and spits and crackle noises coming from the kitchen, and learning new swear words all at the same time