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  1. #201
    Thailand Expat
    dirk diggler's Avatar
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    Quote Originally Posted by Cujo View Post
    Here's one. Could you? Would you?

    What an absolute shambles. Need to fuck off the top half of that loaf for a start.

  2. #202
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    Quote Originally Posted by dirk diggler View Post
    What an absolute shambles. Need to fuck off the top half of that loaf for a start.
    Did not look pleasant at all.

  3. #203
    A Cockless Wonder
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    I had a crack at the 2 eggs pan method this evening.

    Little kitchen paper blocking steam hole.

    The Best Breakfast in the World Step by Step.: the Full English-img_20210429_203611-jpg


    I think the pan might not have been hot enough. This little pan is thicker than my other ones (never used it before) so it takes longer to heat up.

    The Best Breakfast in the World Step by Step.: the Full English-img_20210429_203756-jpg


    Problem is that it took so long to build up a head of steam that the eggs ended up cooking through the yolks and they were not runny.

    I could refine this method but it requires just as much time to stand and watch the eggs carefully as they steam that I might as well be spooning the oil in one pan.

    Also using 2 pans to do one fry-up is straying into un-blokish territory.

    It left me feeling uncomfortable in the same way that seeing beans presented in a little bowl made me feel uncomfortable.

    I might give it one more go with a hotter pan.

    The Best Breakfast in the World Step by Step.: the Full English-img_20210429_204311-jpg


    They are also not as visually appealing as slightly crispy eggs. The steamed look is a bit anaemic. But I will try again with the initial heat a bit higher.

    The Best Breakfast in the World Step by Step.: the Full English-img_20210429_204435-jpg

  4. #204
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    ^Yeah the pan was cold when the eggs went in which won't help. I just know from having cooked about a million of them that leaving my pan on the stove at setting #2 for about 5 minutes will give the perfect temp so the eggs turn colour as soon as they hit it, but it's not hot enough for spits and crackles.

    Here's a vid from a Chef I really like getting tips from, he's French so he uses enough butter to sink the Bismarck but he gets a perfect result in everything he cooks.

  5. #205
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    Quote Originally Posted by Headworx View Post
    Here's a vid from a Chef I really like getting tips from, he's French so he uses enough butter to sink the Bismarck but he gets a perfect result in everything he cooks.
    Okay, I have been practising with cracking eggs on a flat surface and I do mostly get better results than using the edge of a teacup so maybe next I'll have a bash at this style of egg frying.

  6. #206
    Thailand Expat VocalNeal's Avatar
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    With Hash brown and a coffee. Accompanied by sitting outside and watching the world go by.
    Attached Thumbnails Attached Thumbnails The Best Breakfast in the World Step by Step.: the Full English-5-jpg  

  7. #207
    Thailand Expat VocalNeal's Avatar
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    OR



    Brazilian Cheese Balls and coffee.

  8. #208
    A Cockless Wonder
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    Quote Originally Posted by Looper View Post
    But I will try again with the initial heat a bit higher.
    I heated the pan a bit hotter this time and the eggs turned white straight away

    The Best Breakfast in the World Step by Step.: the Full English-img_20210501_205506-jpg


    But it still took such a long tome to build a head of steam that the yolks were half solid by the time the tops were cooked

    The Best Breakfast in the World Step by Step.: the Full English-img_20210501_210106-jpg


    I think possibly the glass lid needs to be preheated too. Which is getting too logistically complicated for me

    I also am not 100% happy with the circular aesthetic of the separate small pan results. I like my eggs to look a bit battle hardened and characterful and to have a more fried eggy shape which means they need to knock around the main pan with the other items

    I humbly admit defeat
    And make a strategic retreat
    Back to spooning I will go
    Steam power is too low

  9. #209
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    A splash of hot water added before the lid goes on?

  10. #210
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    ^^ Something that I immediately notice is that you have two nasty chips out of that blue plate, yet you always use it. If I had company of the female persuasion I would get my best crockery out.

    What kind of beans do you use down there in Aussie land?

    I've just been introduced to 'Watties' beans from your part of the world and to be honest they're not too bad.

  11. #211
    A Cockless Wonder
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    ^^Maybe that is Heady's trick

    ^Those are Coles own-brand-econo-beans

    I much prefer Heinz but the weirdly small 290g can does not give the right portion size

    Can't remember trying Watties but they come in a proper 420g can so they are a logistically feasible possibility

  12. #212
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    TD is amazes me at times, it seems all the people who've resolved simple shit in their life have moved on leaving the real difficult cases here

  13. #213
    Thailand Expat Saint Willy's Avatar
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    I like me eggs swimming in a layer of hot oil, crispy brown edges, soft runny yolk

  14. #214
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    dirk diggler's Avatar
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    I always turn my eggs, which is some kind of next level shit.

  15. #215
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    Quote Originally Posted by TheRealKW View Post
    I like me eggs swimming in a layer of hot oil, crispy brown edges, soft runny yolk
    The opposite as taught by my dad. Slowly cooked in butter so the whites are firm and the yolk is golden. No browning of the egg at all and no oil for sure. Doing a big ABF for the wife and I later. I will post it up.

  16. #216
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    Was good.

    Sorry its not the British fry up, but it very well hit the spot.


    The Best Breakfast in the World Step by Step.: the Full English-img_20210502_094459-jpg

    The Best Breakfast in the World Step by Step.: the Full English-img_20210502_094650-jpg
    Last edited by aging one; 02-05-2021 at 10:19 AM.

  17. #217
    Custom user Neverna's Avatar
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    Looks good, ao. I'll have one, please.

  18. #218
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    Quote Originally Posted by TheRealKW View Post
    I like me eggs swimming in a layer of hot oil, crispy brown edges, soft runny yolk
    Well you'll be assured of that in most places in Thailand, they don't seem to understand turning the heat down after they've wok'd the shite out of the stir fry they'd just prepared.

  19. #219
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    ^Certainly true in Thai joints, an egg served on top of something like Pad Kra Pao will typically be what I'd call burnt around the edges, oily, and not my idea of nice to eat. The foreign joints around where I live all seem to turn out nicer eggs, with one exception from somewhere I've never been back to . A few pics stored on my phone:
    The Best Breakfast in the World Step by Step.: the Full English-20210502_180129-jpgThe Best Breakfast in the World Step by Step.: the Full English-20210502_175954-jpgThe Best Breakfast in the World Step by Step.: the Full English-20210502_180228-jpgThe Best Breakfast in the World Step by Step.: the Full English-20210502_180314-jpgThe Best Breakfast in the World Step by Step.: the Full English-20210222_104922-jpg

  20. #220
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    I fancy breakfast for lunch

  21. #221
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    ^^ For me I would go for the top one first, then the bottom one, then one up from bottom.

    The bacon on the top one won it for me, although the beans look suspiciously like Ayam.

    The other two breakfasts I wouldn't go for due to the pancakes. When I grew up we only had pancakes on Shrove Tuesday, and then they were a dessert with lemon juice and sugar.

  22. #222
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    Quote Originally Posted by Mendip View Post
    When I grew up we only had pancakes on Shrove Tuesday, and then they were a dessert with lemon juice and sugar.
    Now that does take me back............

  23. #223
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    Quote Originally Posted by Mendip View Post
    When I grew up we only had pancakes on Shrove Tuesday, and then they were a dessert with lemon juice and sugar.
    As is only correct

  24. #224
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by Headworx View Post
    ^Certainly true in Thai joints, an egg served on top of something like Pad Kra Pao will typically be what I'd call burnt around the edges, oily, and not my idea of nice to eat. The foreign joints around where I live all seem to turn out nicer eggs, with one exception from somewhere I've never been back to . A few pics stored on my phone:
    The Best Breakfast in the World Step by Step.: the Full English-20210502_180314-jpg


    Now there's some good eggs!

  25. #225
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    Quote Originally Posted by TheRealKW View Post
    Now there's some good eggs!
    If by good you mean completely fucked, we'd agree! That's about the worst breakfast I've had here in memory, we use to eat there occasionally and it was always fine but not one thing on that plate was right. I actually sent that pic to the owner of the restaurant and he wanted to refund me! Never been back, if they hire chefs that can't cook a fucking egg and have a Manager that lets meals like that leave the kitchen I'll go elsewhere. Way too many other good choices here..

    Quote Originally Posted by Mendip View Post
    The bacon on the top one won it for me, although the beans look suspiciously like Ayam.
    1000% not Ayam at that restaurant, or anywhere else catering to foreigners who wants to stay in business! Good beans are cheap here for home or commercial use anyway, places like Siamburi's make sure of that.

    The Best Breakfast in the World Step by Step.: the Full English-screenshot_20210502-191414_chrome-jpg
    The Best Breakfast in the World Step by Step.: the Full English-screenshot_20210502-191726_chrome-jpg

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