I had a crack at the 2 eggs pan method this evening.
Little kitchen paper blocking steam hole.
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.
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.
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.
^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.
With Hash brown and a coffee. Accompanied by sitting outside and watching the world go by.
OR
Brazilian Cheese Balls and coffee.
I heated the pan a bit hotter this time and the eggs turned white straight away
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
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
A splash of hot water added before the lid goes on?
^^ 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.
^^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
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
I like me eggs swimming in a layer of hot oil, crispy brown edges, soft runny yolk
I always turn my eggs, which is some kind of next level shit.
^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:
I fancy breakfast for lunch
^^ 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.
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..
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.
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