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Old 04-16-2011, 02:41 PM   #61
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Fried sunny side up in a cast iron skillet after cooking bacon because they slide out so easily, forgetting all that goodness lines my arteries.
Make that two orders.

Two eggs fried in CI skillet with enough hot bacon grease to flip over them until the whites are cooked, yolks still runny. Eaten with 3 strips of bacon, two pieces of toast; measured out so that I get all three -- egg, bacon, toast -- in each bite. Fried potatoes put it over the top.

A hard-boiled egg with only a sprinkle of salt while it's still warm; when cold, made into deviled eggs with just mayo, S&P.

Omelettes & scrambled (well-set, not loosey-goosey), OK. Quiches - lovely.
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Old 04-16-2011, 05:45 PM   #62
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Basted medium with crisp but not burn bacon, crisp hash browns and white well toasted bread with lots of butter. Keep the decaf coming please.
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Old 04-16-2011, 11:18 PM   #63
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Barbara, I'm glad I'm not all alone. I have a friend who thinks he's a great breakfast chef. Now, I really don't mind a fried egg that is crisp at the edges. I'm sure there is a reason there somewhere, but I really dislike scrambled eggs the way he makes them. Or he tries us to go out to breakfast at various "great places" that make "great eggs". Always overcooked.
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Old 04-17-2011, 12:23 AM   #64
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I don't like my eggs over cooked. I don't mind a bit of "lace slip" showing on my egg.
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Old 04-17-2011, 12:28 PM   #65
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scrambled
im soo picky i do NOT order them out because no one cooks them right,,,,lol
there is one diner here i will get them from
yummy,,fluffy and perfect
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Old 04-17-2011, 01:09 PM   #66
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My favorite meal of the week is Saturday mornings when my wife makes me the perfect poached eggs on multigrain toast or rye and then I sprinkle onion powder on them and drizzle spicy olive oil on them. The meal comes with 3 or 4 pieces of turkey bacon and a little cut up cheddar which is nice to have with each bite of egg. Oh man just thinking about it, I need some now!!!!
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Old 04-17-2011, 03:44 PM   #67
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Barbara, I'm glad I'm not all alone. I have a friend who thinks he's a great breakfast chef. Now, I really don't mind a fried egg that is crisp at the edges. I'm sure there is a reason there somewhere, but I really dislike scrambled eggs the way he makes them. Or he tries us to go out to breakfast at various "great places" that make "great eggs". Always overcooked.
Eggs, like steak, keep cooking after they are plated. In my experience, you need to plate them a little underdone to your liking so they will be just perfect by the time you get around to eating them. It helps to have a warm plate also. I think a lot of restaurant cooks overlook this detail.
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Old 04-17-2011, 04:54 PM   #68
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I like eggs just about any way they can be prepared but this is heaven on a plate for me and makes the most wonderful guest breakfast with toasted bread and fruit.
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Old 04-17-2011, 04:59 PM   #69
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I like eggs just about any way they can be prepared but this is heaven on a plate for me and makes the most wonderful guest breakfast with toasted bread and fruit.
That is a great one! We had a friend serve us something like that once, but with a bit of Hollandaise broiled/browned on top. Yummy!!!
I've always wondered if you could somehow make a crust/shell out of a piece of bread. Do you think it would crisp up enough?
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Old 04-17-2011, 05:01 PM   #70
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That is a great one! We had a friend serve us something like that once, but with a bit of Hollandaise broiled/browned on top. Yummy!!!
I've always wondered if you could somehow make a crust/shell out of a piece of bread. Do you think it would crisp up enough?
Not sure, but I would imagine the bread might have to be sliced fairly thin and buttered so not to absorb the moisture that's already present. It's a pretty "wet" dish, but the layers of flavors are fabulous.
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