i like fry ups, but never find enough room in the pan for everything.
ive had hash browns and waffles before in cafes but never made them at home, i might have to start doing them.
does anyone know how to poach an egg properly? ive tried it many way suggested but the thing ends up in bits every where.
i do like me boiled eggs though, like to have about 5 or 6, with toast cut up into soldiers, of course with government cuts, i don't get as many soldiers as i used to.
i was watching QI the other day and they were saying that brown and white eggs are just the same. but people prefer brown eggs. i like both and dont discriminate, they are just the same under neath the shell.
That's not all fried - certainly not at the same time. The eggy bread was done first with the black pudding at the side, then the egg was done once everything else was grilled/toasted/heated.
As I say, frozen potato waffles can just be dropped in a toaster on a high setting. You can grill them too. They're impregnated with a little oil just like oven chips so you don't need to fry them in oil unless you want them particularly slick.
Poached eggs is always a problem. Chefs have various ways of doing it, like creating a swirl of water in the pan and dropping the egg in. I once tried wrapping the egg in a twist of clingfilm and dropping it in boiling water. All bollocks. They're messy and they waste a lot. That YouTube video was probably 1 of about 20 takes. You can get egg poachers that are floating silicone cups, or plastic cups suspended over a pan of boiling water that you drop the eggs in. They're the only reliable ones.
As for eggy bread, you beat a couple of eggs with about half their own volume of milk, with a sprinkle of salt. Then soak the bread in it. Count on one medium egg for each thick slice. Fry it. If there's a dribble of mix left over you can just pour it over the ones in the pan before you turn them over. You can add finely chopped things to the mix like you do with omelettes if you want to make it more interesting. Try finely grated cheese with a dab of mustard (though the cheese might stick to the pan if it's not well oiled), or peppers, or add rosemary, or dill, or finely grated mushrooms with tarragon, etc.
P.S. The microwave ones are only any good if you don't mind a solid yolk. Fine for sandwiches or even topping things, but not for a fry-up or dipping.
OK, the Joefish guide to how to get a breakfast in a hurry. This is a bit McDonalds-y, and you won't get a runny splurgy yolk, but it's nice and it's fast.
First up the Egg-Crumpet.
You'll need a pack of 8 or 12 supermarket crumpets on standby in your freezer, some eggs and some margarine. The very low-fat stuff does funny things when heated so stick with ordinary Flora or sunflower spread.
Take a crumpet out, and drop it in the toaster on a high setting.
Take a plastic 1L measuring jug, and (having washed your hands first!) dip your finger in a tub of margarine and spread some round the base and bottom ? inch of the inside.
Hold on until the crumpet is ready to pop up (make the coffee or something).
Break an egg into the bottom of the jug and jab through the yolk with a butter knife.
Take out your toasted crumpet, spread with margarine and drop face-down onto the egg.
Microwave on full power for around 45 seconds.
Take it out and lift it up and tilt the jug - if it still looks runny give it another 10 seconds.
Tilt the jug on its side and use the knife to flip the thing down, then tip out onto a saucer.
Add a blob of ketchup and get eating.
Second option, if you'd prefer to use a frozen potato waffle, you'll need a small squarish plastic food box that just about fits the waffle, then do the same with that instead.
i'll try some poached eggs at the weekend when i have to house to myself, i will post the pics of the result.
i think the two biggest problems people with egg face is, cold eggs straight from the fridge and over cooking them.
the lads on saturday kitchen do an omlete in 40 seconds. but i have seen people cooking them for up to 5 mins cos they are worried about salmonela. you just end up with rubbery egg.
I will have a bowl of Crunchy Nut Cornflakes, which believe it or not have only just came out here in the states?
Weird considering Kelloggs is an American company and Cunchy Nut Cornflakes have been super popular back home in Engy-Land for about 30 something years now?
Now all they need to do is bring Ricicles out here, or re-release Huffa Puffa Wheat :D
because the girlfriend will faint at the sight of you cooking ? :)
poached eggs I found tricky, more so than a fried egg or omelette .. it's to do with getting the water spinning partly..
you can cheat and just do em in the microwave case (which is what I do a lot)
as for frying pan real estate.. well just divert a lot of it to the grill , as you don't need to fry ALL of it. e.g. sausages.
and have the oven on as well for a bit if your cooking loads and just keep it in a pyrex dish etc for a few minutes
i love cooking. :-D
she's not keen on me eating a load of eggs as my arse goes up a gear.
not sure about grilling things like that, it's a bit homosexual. frying a breakfast is about fat spitting out and the sound. not squatting looking at a sausage through a small window.
in cases like that, you should always ask yourself, what would elton john do, then do the opposite.
in cases like that, you should always ask yourself, what would elton john do, then do the opposite.
I struggle to grasp a sense of the exact opposite of screaming at a hired naked man in a leather apron and spangly eye-mask flipping knob-shaped foodstuffs in a hot pan of fresh unicorn fat.
Actually I think the better option would be to ask yourself what Nigella would do, then when you come back from cracking one off your sausages'll be about done. :D
in cases like that, you should always ask yourself, what would elton john do, then do the opposite.
:lol: thats why I don't sport a syrup..
your sounding more like swiss toni day by day.. and yep my name is Paul.. so that makes it funnier :)
some sausages (the proper ones) you can only pretty much bake or grill slowly.. because of the meat content, frying em isn't an option, unless you like em raw. ermm get a pack of butchers choice cumberland from tesco.. you'll see what I mean :)
some sausages (the proper ones) you can only pretty much bake or grill slowly.. because of the meat content, frying em isn't an option, unless you like em raw. ermm get a pack of butchers choice cumberland from tesco.. you'll see what I mean :)
yeah i know the ones you mean. when you fry em you can see the little pocket of fat build up and then it pops sending a red of stream of fat straight for your eyes. :lol:
i prefer the cheapo sausages when i do a breakfast, and save the quality ones for sausage and mash or a caserole.
Actually I think the better option would be to ask yourself what Nigella would do, then when you come back from cracking one off your sausages'll be about done. :D
am I the only one who think she's a bit mucky in a good way ? :lol:
there was someone on the other night.. Lorraine Pascale , she's a bit like that also.. I thought. .NO WAY was she was a chef originally.. she used to model as I found out later...Ching-He Huang is nice also.. (a few of my friends nicknamed me benneton )
Delia has competition and that whole drunken speech made me think WTF..hehe
How come you're eating your ice cream off the floor..!?
The floor was the best place to take the picture at the time. Probably should have used a table and put the background out of focus, but it was just a quick snap.
am I the only one who think she's a bit mucky in a good way ? :lol:
there was someone on the other night.. Lorraine Pascale , she's a bit like that also.. I thought. .NO WAY was she was a chef originally.. she used to model as I found out later...Ching-He Huang is nice also.. (a few of my friends nicknamed me benneton )
Delia has competition and that whole drunken speech made me think WTF..hehe
Oh believe me, Fog, you are NOT the only one thinks that way ;)
Oh believe me, Fog, you are NOT the only one thinks that way ;)
I watched Lorraine Pasacle one night and thought she was a babe, but then i thought Nigella Lawson was even better, she had an amazing set of hooters on her!:smile:
Nigella is actually still quite sexy now, the fact she's put some weight on doesn't bother me at all, she's still got a pretty face and that husky posh bird voice :D
Nigella is actually still quite sexy now, the fact she's put some weight on doesn't bother me at all, she's still got a pretty face and that husky posh bird voice :D
but is she an amazing cook ? sure she's nice to look at .. but hhm I'd rate her as average compared to the competition
Well her angle seems to be 'comfort food', basically warming and tasty stuff without too many fancy ingredients. I'm sure she'd be impressed with the pics of your food as it seems quite 'hearty' (although it does look as if you've dished it out onto the plate from a distance of about 10 metres ;)).
On her TV shows you always see her popping into her walk-in larder for a sneaky nibble of chocolate at the end, then she turns round and gives a seductive smile to the camera. A bit like Anne Robinson on the weakest link but a bit saucier. :razz:
Comments
ive had hash browns and waffles before in cafes but never made them at home, i might have to start doing them.
does anyone know how to poach an egg properly? ive tried it many way suggested but the thing ends up in bits every where.
i do like me boiled eggs though, like to have about 5 or 6, with toast cut up into soldiers, of course with government cuts, i don't get as many soldiers as i used to.
i was watching QI the other day and they were saying that brown and white eggs are just the same. but people prefer brown eggs. i like both and dont discriminate, they are just the same under neath the shell.
YouTube is your friend...
As I say, frozen potato waffles can just be dropped in a toaster on a high setting. You can grill them too. They're impregnated with a little oil just like oven chips so you don't need to fry them in oil unless you want them particularly slick.
Poached eggs is always a problem. Chefs have various ways of doing it, like creating a swirl of water in the pan and dropping the egg in. I once tried wrapping the egg in a twist of clingfilm and dropping it in boiling water. All bollocks. They're messy and they waste a lot. That YouTube video was probably 1 of about 20 takes. You can get egg poachers that are floating silicone cups, or plastic cups suspended over a pan of boiling water that you drop the eggs in. They're the only reliable ones.
As for eggy bread, you beat a couple of eggs with about half their own volume of milk, with a sprinkle of salt. Then soak the bread in it. Count on one medium egg for each thick slice. Fry it. If there's a dribble of mix left over you can just pour it over the ones in the pan before you turn them over. You can add finely chopped things to the mix like you do with omelettes if you want to make it more interesting. Try finely grated cheese with a dab of mustard (though the cheese might stick to the pan if it's not well oiled), or peppers, or add rosemary, or dill, or finely grated mushrooms with tarragon, etc.
P.S. The microwave ones are only any good if you don't mind a solid yolk. Fine for sandwiches or even topping things, but not for a fry-up or dipping.
- IONIAN-GAMES.com -
First up the Egg-Crumpet.
You'll need a pack of 8 or 12 supermarket crumpets on standby in your freezer, some eggs and some margarine. The very low-fat stuff does funny things when heated so stick with ordinary Flora or sunflower spread.
Take a crumpet out, and drop it in the toaster on a high setting.
Take a plastic 1L measuring jug, and (having washed your hands first!) dip your finger in a tub of margarine and spread some round the base and bottom ? inch of the inside.
Hold on until the crumpet is ready to pop up (make the coffee or something).
Break an egg into the bottom of the jug and jab through the yolk with a butter knife.
Take out your toasted crumpet, spread with margarine and drop face-down onto the egg.
Microwave on full power for around 45 seconds.
Take it out and lift it up and tilt the jug - if it still looks runny give it another 10 seconds.
Tilt the jug on its side and use the knife to flip the thing down, then tip out onto a saucer.
Add a blob of ketchup and get eating.
Second option, if you'd prefer to use a frozen potato waffle, you'll need a small squarish plastic food box that just about fits the waffle, then do the same with that instead.
- IONIAN-GAMES.com -
i think the two biggest problems people with egg face is, cold eggs straight from the fridge and over cooking them.
the lads on saturday kitchen do an omlete in 40 seconds. but i have seen people cooking them for up to 5 mins cos they are worried about salmonela. you just end up with rubbery egg.
Weird considering Kelloggs is an American company and Cunchy Nut Cornflakes have been super popular back home in Engy-Land for about 30 something years now?
Now all they need to do is bring Ricicles out here, or re-release Huffa Puffa Wheat :D
because the girlfriend will faint at the sight of you cooking ? :)
poached eggs I found tricky, more so than a fried egg or omelette .. it's to do with getting the water spinning partly..
you can cheat and just do em in the microwave case (which is what I do a lot)
as for frying pan real estate.. well just divert a lot of it to the grill , as you don't need to fry ALL of it. e.g. sausages.
and have the oven on as well for a bit if your cooking loads and just keep it in a pyrex dish etc for a few minutes
i love cooking. :-D
she's not keen on me eating a load of eggs as my arse goes up a gear.
not sure about grilling things like that, it's a bit homosexual. frying a breakfast is about fat spitting out and the sound. not squatting looking at a sausage through a small window.
in cases like that, you should always ask yourself, what would elton john do, then do the opposite.
Actually I think the better option would be to ask yourself what Nigella would do, then when you come back from cracking one off your sausages'll be about done. :D
- IONIAN-GAMES.com -
:lol: thats why I don't sport a syrup..
your sounding more like swiss toni day by day.. and yep my name is Paul.. so that makes it funnier :)
some sausages (the proper ones) you can only pretty much bake or grill slowly.. because of the meat content, frying em isn't an option, unless you like em raw. ermm get a pack of butchers choice cumberland from tesco.. you'll see what I mean :)
yeah i know the ones you mean. when you fry em you can see the little pocket of fat build up and then it pops sending a red of stream of fat straight for your eyes. :lol:
i prefer the cheapo sausages when i do a breakfast, and save the quality ones for sausage and mash or a caserole.
:confused:
How come you're eating your ice cream off the floor..!?
I'm still at work, Joefish's brekky pics and all this talk about fry-ups is making me drool at my desk..
- IONIAN-GAMES.com -
am I the only one who think she's a bit mucky in a good way ? :lol:
there was someone on the other night.. Lorraine Pascale , she's a bit like that also.. I thought. .NO WAY was she was a chef originally.. she used to model as I found out later...Ching-He Huang is nice also.. (a few of my friends nicknamed me benneton )
Delia has competition and that whole drunken speech made me think WTF..hehe
The floor was the best place to take the picture at the time. Probably should have used a table and put the background out of focus, but it was just a quick snap.
http://www.worldofspectrum.org/forums/showpost.php?p=509033&postcount=680
but I did switch to a different table.. as seeing bits of an unbuilt pc is actually really getting a tad more than annoying.
I actually thought he'd glued it to the bathroom wall? :D
Oh believe me, Fog, you are NOT the only one thinks that way ;)
I watched Lorraine Pasacle one night and thought she was a babe, but then i thought Nigella Lawson was even better, she had an amazing set of hooters on her!:smile:
*rubs knees Vic n' Bob stylee :lol:
id buy that for a dollar!!
Bugger me! I never even realised Nigella's baps were quite that large!!! :o
The cameraman on her cooking programmes does his best to highlight them..! Especially when she's furiously beating eggs or something..
I'd beat those eggs, that's a dead cert! ooooo!!!! :D
Who cares?!!
Just look at that bapage. That's all you need to worry about. I wouldn't care how her cooking was if she was in my kitchen :D
[/bloke mode]
Or a huge erm, appendage!
About ?60M according to the Sunday Times rich list.
Well her angle seems to be 'comfort food', basically warming and tasty stuff without too many fancy ingredients. I'm sure she'd be impressed with the pics of your food as it seems quite 'hearty' (although it does look as if you've dished it out onto the plate from a distance of about 10 metres ;)).
On her TV shows you always see her popping into her walk-in larder for a sneaky nibble of chocolate at the end, then she turns round and gives a seductive smile to the camera. A bit like Anne Robinson on the weakest link but a bit saucier. :razz: