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hey everybody. its me. wabi. i got my grandson to hack. sse's account. anyway tried to make a dutch baby and it didn't turn out. i used the one on the right, do youthink that made a difference.?

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]


[Linked Image from i.imgur.com]



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I've enjoyed worser.


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All fried eggs fall on a continuum ranging from damned lousy to close to (but not exactly) right.


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Originally Posted by sse
i recently read that the way you cook the eggs will affect whether the whites are soft or firm/rubbery

Interesting. Tell us more.


If you take the time it takes, it takes less time.
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cook fast at higher heat will cause the white to be firm, frying a bit longer at lower heat, and the whites are soft.

coincidentally, for whatever reason, i have always fried eggs by putting the small, non-stick skillet on a low fire, let it heat for 5-6 minutes, then adding butter, which melts quickly, then the egg, which takes a minute before it starts bubbling (depending on how long it has been out of he fridge), then turning the heat even lower before letting it go until time to flip.

the whites are always nice and soft, the edges are never brown and crispy. the yolk is pretty runny and the whites are set

the evil 'black coil' will ruin it


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Originally Posted by sse
cook fast at higher heat will cause the white to be firm, frying a bit longer at lower heat, and the whites are soft.

coincidentally, for whatever reason, i have always fried eggs by putting the small, non-stick skillet on a low fire, let it heat for 5-6 minutes, then adding butter, which melts quickly, then the egg, which takes a minute before it starts bubbling (depending on how long it has been out of he fridge), then turning the heat even lower before letting it go until time to flip.

the whites are always nice and soft, the edges are never brown and crispy. the yolk is pretty runny and the whites are set

the evil 'black coil' will ruin it


I didn't know that they made cast-iron non-stick skillets.


Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.

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Originally Posted by 5sdad
Originally Posted by sse
cook fast at higher heat will cause the white to be firm, frying a bit longer at lower heat, and the whites are soft.

coincidentally, for whatever reason, i have always fried eggs by putting the small, non-stick skillet on a low fire, let it heat for 5-6 minutes, then adding butter, which melts quickly, then the egg, which takes a minute before it starts bubbling (depending on how long it has been out of he fridge), then turning the heat even lower before letting it go until time to flip.

the whites are always nice and soft, the edges are never brown and crispy. the yolk is pretty runny and the whites are set

the evil 'black coil' will ruin it


I didn't know that they made cast-iron non-stick skillets.

By definition. wink


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do over

[Linked Image from i.imgur.com]


[Linked Image from i.imgur.com]



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Mo betterer !!

What happened to option 1 ?


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[Linked Image from i.imgur.com]

Love Sunday breakfasts !


Paul.

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Originally Posted by New_2_99s
Mo betterer !!

What happened to option 1 ?

didn't throw it out


[Linked Image from i.imgur.com]



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Originally Posted by New_2_99s
[Linked Image from i.imgur.com]

Love Sunday breakfasts !

if you don't put up some breakfast potatoes we're gonna think there's something wrong...LOL


[Linked Image from i.imgur.com]



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Originally Posted by sse
if you don't put up some breakfast potatoes we're gonna think there's something wrong...LOL


Honestly, not a fan, will eat them when out, but never made them at home.


Paul.

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If ya got a potato, ya got a meal!


If you take the time it takes, it takes less time.
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Originally Posted by New_2_99s
Originally Posted by sse
if you don't put up some breakfast potatoes we're gonna think there's something wrong...LOL


Honestly, not a fan, will eat them when out, but never made them at home.


where are you getting that bacon...doesn't look like thin-cut mass produced stuff


[Linked Image from i.imgur.com]



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That stuff is from Jim's good buddy, Mr Costco - Butchers cut, I think it's referred to ?

Love this stuff too;

[Linked Image from harvestmeats.ca]

(this is our standard choice, as I can get from safeway)

Or you can buy unsliced;

[Linked Image from harvestmeats.ca]

Better still is the stuff my buddy brings up from Thunder bay, from North Country Meats - Not to many visits in the last 6 months !


Paul.

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i've neve bought Costco bacon, like many of their branded products, it's packaged in large quantites. Regardless, i love thick cut bacon...nothing like scooping soup into the gullet and snagging a big hunk of it


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Soup weather is coming !


Paul.

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[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]


Paul.

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getting pretty creative...chili on an everything bagel with bacon and dirty fried eggs...!!??!! wth

Last edited by sse; 10/13/20.

[Linked Image from i.imgur.com]



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