394 replies to this topic

[judiu]

percyn – those English muffins sound perfect.

Everyone’s eggs look just gorgeous. I think I’ve given up on the perfect (for me) unflipped egg. I just can’t get the balance right unless I flip it. Even the slightest bit of unset white gives me the heaves, so I guess OVER is going to be it for me. Not as pretty as y’all’s, though!

I don’t know how much cooking I’m going to be getting done this week. Mr. Kim is off again this week and we are trying to get another room painted.

Breakfast this morning:

Bacon and cream cheese on an ET bagel. Bakery bought bagels, but thanks to Elizabeth’s fabulous bagel tutorial that she sent me, I think that I’ll be attempting my own this coming week!

,
Kim, I've had good luck with sunny up eggs when I use a good bit of butter or other fat
then baste the whites. I've also been known to 'fork' the whites in the pan, so the uncooked bit runs into the fork holes and cooks from the bottom heat. No 'snot' problem at all!

[Kim Shook]

Andie – beautiful scones! I love those cinnamon chips. They can be hard to find, so I stock up when I find them.

Elizabeth – sorry, didn’t see your offer of doing the pictorial until today. If you did take pictures, I’d love to see them! Thank you for thinking of me.

judiu – I do the ‘fork’ thing, too and that does help, but I’ve always needed to flip the egg to get the whites as done as I like them. See below for what seems to have solved my problem.

Mr. Kim’s breakfast this morning:

Country ham, tomato and Cheddar omelet.

Thanks to Ashen, I finally found a method for cooking a sunny side up egg the way I like it:



The white is COMPLETELY cooked and the yolk is runny and warm. That is the most beautiful and perfect fried egg I’ve ever made! I expressed my frustration a little while back and Ashen responded with the directions in post #3519. The only thing that I did differently was to flip the white before putting the yolk on. Thank you so much, Ashen! I didn’t find to too terribly fiddly, especially considering how perfect the egg turns out!

[Kouign Aman]

.

Breakfast this morning:

Bacon and cream cheese on an ET bagel. Bakery bought bagels, but thanks to Elizabeth’s fabulous bagel tutorial that she sent me, I think that I’ll be attempting my own this coming week!

Fabulous. Especially dipped in salsa.

[Anna N]

Forgot to post this:


from a few days ago. The coleslaw is purchased. The egg was done as per the instructions up topic for separating the white and yolk. Not nearly as finicky as I expected. Next I must try flipping the white before adding the yolk.

Today I wanted to make use of my borrowed copy of Hot, Sour, Salty, Sweet so it was tomatoes and scrambled eggs:



Edited to fix some dicey grammar/punctuation.

Edited by Anna N, 14 June 2012 - 05:21 AM.

[flourgirl]

I have to say this is the most beautiful food I have ever seen.

[jayt90]

The scrambled eggs are delectable, Anna!

I am not convinced about separation of egg white and yolk for fried eggs, as it appears slightly raw and disparate.
I have a farm source for extremely fresh, pastured eggs and whole chickens, and I have been able to do plump, raised, and runny poached eggs practically every morning. I'll work on the fried eggs, and report here.

I brought home a 5 lb grass-pastured White Rock chicken today, and grilled half of it, tenderly:



A reward of retiring to the country

[Ashen]

I think it is a difference in execution rather than any knock against the technique.




I like a bit of colour on the bottom of my whites but if you want the soft pure white just cook them at a lower temp before adding the the yolk on top.

[rotuts]

I love fried eggs with crispy edges and soft centers!

[jayt90]

Bacon and pastured eggs this morning.



The eggs are finished for 1 minute under the broiler.




I stumbled on this when I had a George Foreman for a few weeks. I could prepare the bacon and eggs on the Foreman griddle, then pull down the heated lid for a minute or two.
That was all it could do well, as the heater was erratic, so I mothballed it.

Edited by jayt90, 15 June 2012 - 08:37 AM.

[percyn]

Great posts all ! I am craving some breakfast and it is 4pm

Elizabeth, would love to see the step by step instructions on the bagel. My fresh bagel experience is limited to the 2 places by my house that make them everyday.

On Sundays we usually go out for breakfast. A recent tradition is frequenting this small place that only serves breakfast and a line quickly forms outside once the 25 or so seats are taken. The last time we were there, I got a Cheesesteak omelete, impossible to finish in one sitting, so the leftovers became a sandwich.

Cheesesteak Omelet Sandwich


Today it was Chorizo, Eggs and potato hash w/salsa


I cooked the egg sunny side up in the same pan I browned the Chorizo. I find that you can cook the whites all the way through by just leaving the egg in the pan slightly longer. The benefit will be that the edges will crisp up as well.

[Kim Shook]

Gorgeous eggs, everyone!!!

James – I was suspicious of the method, too – with me, whites have to be FULLY cooked (not hard – just good and bouncy) and the yolks warm and runny. That’s exactly how they turned out. I can really get the same thing from an over medium egg, but I just LOVE the look of a sunny side up egg. It’s really silly, but it pleases me .

Father’s Day breakfast:

By request: Greek scrambled eggs (feta, Cheddar, peppers, onions and olives), Benton bacon and cinnamon toast. The cinnamon toast is made from Scali rolls that I had never heard of before and have been getting at Walmart, of all places. They are really very good – actually the best hoagie rolls I have found in Richmond.

[FrogPrincesse]

I love reading this thread. Everything always looks wonderful and your creativity is amazing.

I am not a breakfast person and rarely have a chance to contribute, but for father's day my daughter and I prepared a very enjoyable breakfast - buttermilk pancakes (Alton Brown's recipe) with blueberries, maple syrup, and TWO kinds of bacons: applewood-smoked and wild boar.




The wild boar had a nice flavor but was a little chewy, so it might work better diced in a quiche for example.

[Anna N]

Chicken Kaarage - it's what's for breakfast!

[Anna N]

A rare indulgence - bread fried in bacon fat and topped with a fried egg:

[SobaAddict70]

so heirloom tomatoes have started appearing with some regularity at USGM, which means that it's time for me to start making this as often as possible:


Fried farm eggs, sunny side-up, with heirloom tomato salad and crispy toast.

This is my absolute favorite way to eat breakfast in the summer and autumn, especially when heirloom tomatoes are available.

You probably can't see it but the tomato salad is beneath each of the fried eggs. I never make the salad the same way twice; this version contains minced shallots, minced ramp bulbs, diced heirloom tomatoes, diced Kirby cucumber, about 1 teaspoon chopped fresh oregano, sea salt and black pepper (to taste), about 3 tablespoons extra-virgin olive oil and 2 tablespoons white wine vinegar. Combine all ingredients in a small bowl and mix well, then set aside until ready for use. The tomato salad can be made an hour ahead but is best made just before you're ready to eat. The eggs were fried in unsalted butter, with sea salt and black pepper to taste.

All told, this takes about 20 minutes to make, including prep.

[Country]

thank you all, for the kind words and compliments.


Poached wild turkey egg, with cumin-spiced potatoes, spinach and heirloom tomatoes

I just have to ask. How did you get the wild turkey egg?

[Ashen]

herb and cheese bagel with cream cheese and a coffee with st remy creme.

[SobaAddict70]

thank you all, for the kind words and compliments.


Poached wild turkey egg, with cumin-spiced potatoes, spinach and heirloom tomatoes

I just have to ask. How did you get the wild turkey egg?

Quattro Game Farm sells them at Union Square Greenmarket, although the season for it has been over since early June. I happen to have two eggs left in my refrigerator, that will be used this week, after which no more will be available until next spring.

[kayb]

My, my. Such magnificent breakfasts, everyone. My biggest regret in having to almost eliminate wheat gluten from my diet is the loss of wonderful breakfast breads -- biscuits, scones, bagels, English muffins....

So most of the time, I look for an alternate starch for breakfast. Often, it's some form of potatos, but of late, I've been grabbing a few extra tamales at the Farmers Market and incorporating the meat and starch all in one.

Today, it was one of those frozen hash brown patties, fried in bacon fat, with a duck egg and fresh blackberries with creme fraiche.



One day last weekend, it was a chicken tamale and a duck egg..



Unfortunately, I don't have a pic right now of my fall-off-the-gluten-free-wagon breakfast for this week, at a B&B in western Maryland, but it was the best waffle I ever ate in my life. The recipe is here. Will include photos when I take my next leap off said gluten-free wagon, in a couple of weeks.

[heidih]

One day last weekend, it was a chicken tamale and a duck egg..

During a recent tamale party my Cuban neighbor told me that the combination of fried egg and a tamale was one of her favorites. I gave it a try and am a total convert. The color on the duck eggs is lovely. Are they purchased, raised, or gifted?

[kayb]

One day last weekend, it was a chicken tamale and a duck egg..

During a recent tamale party my Cuban neighbor told me that the combination of fried egg and a tamale was one of her favorites. I gave it a try and am a total convert. The color on the duck eggs is lovely. Are they purchased, raised, or gifted?

I have two sources -- I can buy them through my Locally Grown buying co-op, or I can most Saturdays get them -- and quail eggs -- at the Farmers' Market.

[menuinprogress]

Fried farm eggs, sunny side-up, with heirloom tomato salad and crispy toast.

Lovely!

[SobaAddict70]

thanks, menu.

here's a pic of a couple of wild turkey eggs. these were the ones I referred to in my response to Country (they weren't used until today unfortunately):



I've positioned them next to my steak knife so you can see how large they are.

(btw, that knife is what I use for just about everything I cook; for hard to cut ingredients like watermelons and acorn squash, I have a regular-sized chef's knife. did I just hear your jaws drop? it's true.)

and now, for something out of left field


Fried wild turkey eggs on potato chips


This isn't as strange as it might sound. It's based on a Parsi dish called wafer par ida.

You can view the recipe here: www.monicabhide.com/2010/06/once-upon-a-story-fried-eggs-... (courtesy of Monica Bhide, who some of you may recall as a former manager and staff member on eG)

The version that's pictured uses parsley instead of cilantro (as I had none on hand), and ground cumin instead of the ginger-garlic paste.

[Kerry Beal]

Bit of a dog's breakfast - but quite yummy. Couple of mushrooms, some green onions cooked in rendered beef fat, eggs, old white cheddar and some kimchi.

[Anna N]

Breakfast yesterday:



Bacon, egg and some leftover potatoes fried in bacon fat with a couple of very tired scallions thrown in.

Breakfast today:



Egg over a hash of bacon, potatoes and green beans.

[BeeZee]

not too photogenic (frankly, I'm not thinking about photos in the morning anyhow...) but I made overnight oatmeal/multigrain cereal, like muesli, with vanilla almond milk, a little maple syrup, cinnamon. Added a cut up apricot and toasted almonds before eating. A really nice thing to have in the fridge for a hot summer day...I think I may make a larger amount and portion/freeze for next week.

[percyn]

Soba, nice Wafer Per Eda

Kerry, nice Kimchi and eggs.

On a similar note, I had Spicy Pork Dolsot w/Fried Egg - soooo goooodd.

[ScottyBoy]

Breakfast time. Pulled pork, egg, lettuce and some hot sauce all wrapped up.

[Anna N]

Sauteed mushrooms, scrambled eggs and kimchi furikake.

[rod rock]

Sauteed mushrooms, scrambled eggs and kimchi furikake.

For me personally, this is perfect brekafast!