^Mate, I've done the whole Isaan thing including the Udon / Nong Kai area which I guess would have the highest concentration of foreigners and foreign eateries up that way. Have been shown around by friends who've lived there forever and taken to the places they assured me I just had to try. Let's just say the food options aren't great....
Agreed that the rest of the breakfast looks shite. But crispy edges on eggs are good. Imho
It'd be a boring world if we all liked the same thing. I guess eggs cooked the way shown in most of the pics is the default method, much like steak being cooked to medium is too, but if you want them done differently any decent restaurant should happily accommodate that.
Yes, I haven't found anywhere that does a decent Full English, generally insipid with particularly noxious sausages and other sad excuses poured onto a cold plate, or, very occasionally, onto a hot plate so that some items are dried as others are prepared. I don't bother any more, the only Udon choices for me are congee or noodles.
Anyway, I said I'd try your French chef's approach to fried eggs, even though I lean to KW's view on the slightly crispy-edged egg myself. So, having no plan for Friday lunch, I pulled out a couple eggs and a pan, starting with my best French butter, which seemed appropriate.
Into the heated pan went two eggs. One broke, inevitably. The truth is I have never had outstanding manual skills and even the flat surface cracking approach is only a modest improvement. Anyway, I'm not out to impress here.
A sprinkling of salt and a tiny dribble of water later, the lid went on. The problem I then realised was having no idea how long to cook the things for.
After the passage of some random time, the eggs slid gracefully onto a waiting slab of toast and were dusted with black pepper. Maybe I'll add chives when I start my famous YouTube channel for girlie food.
Le moment critique: interesting eggs, very buttery, all went down very well. The finished dish was like a halfway house between fried egg and poached egg. I thought about calling it Frenched Eggs, but that would be confusing as French Eggs is the name of a scrambled version. So I have decided upon Frieched Eggs.
All in all the eggs were good and I demonstrated my new-found skills to the gf on Saturday morning at breakfast, when I got the cooking time slightly better.
I'll cook this again. That said, I think I still prefer my fried eggs in a hot pan with the bacon fat, slightly basted and maybe a little brown about the edges. My poached eggs will be boiled in water and my Frieched Eggs will be a third option.
As mentioned, I just shake the pan gently to see if the yolks wobble, or they're set, or they're at that sweet spot in between. Then take into account they'll keep cooking when you first take them out of the pan. Just takes getting it right once to know when they're the way you like them and ready for the plate.
555 If I go to facebook on my PC I get granny somebody with picture of grandchildren. No idea who she is.
Eggs need to be cooked on both sides. It's the law.
^^ Lovely jubbly
What's the best before date on the clotted cream?
^Looks like 30/11/21. No idea how long it lasts on a shelf or in a fridge but do know it's about 15 years since last having it at a hotel cafe in Singapore.
It all looks wonderful, but for the life of me I'll never understand why they put currants in scones.
And btw, I hope you pronounce them like 'on' and not like 'bone'.
Always pronounced as on, the only exception being when taking about a small country town in Australia named Scone but pronounced rhyming with Stone! I don't mind currants or chopped dates sort of thing in scones, adds a chewy texture. Each to their own though.
^ True enough.
Do you spread the Devon or Cornwall way?
It's strange... my dad was from Devon but we always used the Cornish method of jam first with cream on top.
For me it depends on the relative plasticity of the comestibles, some jam can be less viscous and requires a clotted cream crater to sit in
That's too much jam there. Do you get to pick one or the other?
I'd swap that poovey Southern softy cream shit for butter too
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