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  1. #226
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    Quote Originally Posted by Headworx View Post
    That's about the worst breakfast I've had here in memory,
    They seems to have selected a plate which is so big i assume they are hoping the customer doesn't realise the items on it don't belong together

  2. #227
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    Went looking on my phone and here's what that breakfast looked like on previous visits, with nicely cooked eggs. Will add that this costs about 200 Baht, and the breakfast in picture #1 cost 99 Baht. Yeah won't be going back, ever.
    The Best Breakfast in the World Step by Step.: the Full English-20210502_195834-jpg

  3. #228
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    Quote Originally Posted by Headworx View Post
    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.
    That's good... my bean detection senses are obviously sub par at the moment.

    I've lost count of the number of half OK breakfasts I've had in Isaan that have been completely ruined by Ayam beans. A customer never to return just to save a few Baht on a tin.

  4. #229
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    ^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....

  5. #230
    Thailand Expat Saint Willy's Avatar
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    Agreed that the rest of the breakfast looks shite. But crispy edges on eggs are good. Imho

  6. #231
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    Quote Originally Posted by TheRealKW View Post
    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.

  7. #232
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    Quote Originally Posted by Mendip View Post
    I can never decide if I prefer brown sauce or tomato sauce with a full English, so I always have two separate blobs at each side of the plate.

    As for brown sauce, some years ago I changed from HP to Daddies sauce and have never looked back. It's sharper and spicier than HP and way better imho...
    I recently found this one.

    The Best Breakfast in the World Step by Step.: the Full English-brsc-jpg
    Attached Thumbnails Attached Thumbnails The Best Breakfast in the World Step by Step.: the Full English-20210503_120153-jpg  

  8. #233
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    Quote Originally Posted by Headworx View Post
    ^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....
    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.

    The Best Breakfast in the World Step by Step.: the Full English-egg1-jpg

    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.

    The Best Breakfast in the World Step by Step.: the Full English-egg2-jpg

    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.

    The Best Breakfast in the World Step by Step.: the Full English-egg3-jpg

    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.

    The Best Breakfast in the World Step by Step.: the Full English-egg4-jpg

    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.

  9. #234
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    Quote Originally Posted by Shutree View Post
    The problem I then realised was having no idea how long to cook the things for.
    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.

  10. #235
    Thailand Expat VocalNeal's Avatar
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    Quote Originally Posted by strigils View Post
    I fancy breakfast for lunch
    Brunch?

  11. #236
    Thailand Expat VocalNeal's Avatar
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    Quote Originally Posted by Headworx View Post
    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.

    Attachment 68216
    Attachment 68217
    Sadly I don't do Facebook.

  12. #237
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    Quote Originally Posted by VocalNeal View Post
    Sadly I don't do Facebook.
    Neither do I with my real name or any other personal details, but have no choice if I want access to information that helps me enormously such as the local FB food groups.

  13. #238
    Thailand Expat VocalNeal's Avatar
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    555 If I go to facebook on my PC I get granny somebody with picture of grandchildren. No idea who she is.

  14. #239
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    ^This her?

    The Best Breakfast in the World Step by Step.: the Full English-screenshot_20210503-122645_chrome-jpg

    But seriously, if it wasn't for these FB groups I wouldn't have seen this earlier today. That shop is about a 10 minute walk from home.
    The Best Breakfast in the World Step by Step.: the Full English-screenshot_20210503-095150_chrome-jpg

  15. #240
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    Eggs need to be cooked on both sides. It's the law.

  16. #241
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    ^^ Lovely jubbly

    What's the best before date on the clotted cream?

  17. #242
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    ^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.

  18. #243
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    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'.

  19. #244
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    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.

  20. #245
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    ^ 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.

  21. #246
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    Quote Originally Posted by Mendip View Post
    And btw, I hope you pronounce them like 'on' and not like 'bone'.
    Except for the Stone of Scone.

  22. #247
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    Quote Originally Posted by Mendip View Post
    ^ 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.

    Jam first for me, then cream. Not because of any social mores, simply because you can get a lot more of both on it that way.

  23. #248
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    ^Ditto

  24. #249
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    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

  25. #250
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    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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