Bacon n eggs-my way(pr0n) - Page 3

buccaneer · 11-13-2012, 04:51 PM

Quote:

Originally Posted by Al Czervik

Just had your version for brekkie Buccs... It was outstanding!

Thanks Mongo!
THAT is my favourite feedback!!!

Al Czervik · 11-13-2012, 05:44 PM

Quote:

Originally Posted by buccaneer

Low heat when the egg custard goes in. I should say, you can lower and add the eggs because it drops the heat but if you are using CI then let it reduce heat of the pan before adding the egg custard.
You want to set the eggs without browning the bottom.

That's pretty much what I did too... I fried the bacon on medium low heat to keep it from splattering, and then drained most of the grease and poured the egg mixture right back into the warm pan.

Quote:

Originally Posted by buccaneer

Thanks Mongo!
THAT is my favourite feedback!!!

Thanks for the idea Buccs... It will be on the rotation from now on.

RAYSOR · 11-15-2012, 07:46 AM

buccaneer · 11-15-2012, 04:05 PM

Quote:

Originally Posted by Al Czervik

That's pretty much what I did too... I fried the bacon on medium low heat to keep it from splattering, and then drained most of the grease and poured the egg mixture right back into the warm pan.

Thanks for the idea Buccs... It will be on the rotation from now on.

That's perfect Mongo, as I expect from you.

Here is an interesting bit of food science.
Studies indicate clearly that the #1 food contamination effecting health in domestic kitchens is from eggs , that egg white just sucks up bacteria and sticks so it is transferred so easily, when raw.
The way to break an egg safely is NOT to crack it against an angled surface, but to tap it against a flat surface...like a table top.
It allows you to open the egg without the external shell intruding into the fluid egg white. The outer shell is likely to be polluted.
Tell your wives!

smokiefrank · 11-15-2012, 07:27 PM

Go Dr Suess on it, red, green and chipotle tabasco. Even betterer.

Pugi · 11-15-2012, 09:11 PM

Sorry, trying to post pic with new photobucket......grrrrr.

tish · 11-15-2012, 10:54 PM

This is exactly the way my dad has been making omelets ever since I can remember. That little touch of cream makes all the difference. Why am I not surprised you make them this way, too, Bucc? Delicous!!

buccaneer · 11-16-2012, 01:11 AM

Quote:

Originally Posted by tish

This is exactly the way my dad has been making omelets ever since I can remember. That little touch of cream makes all the difference. Why am I not surprised you make them this way, too, Bucc? Delicous!!

Tish....I

buccaneer · 11-16-2012, 01:12 AM

buccaneer · 11-16-2012, 01:14 AM

your Father

SmokinAussie · 11-16-2012, 03:43 AM

Quote:

Originally Posted by buccaneer

That's perfect Mongo, as I expect from you.

Here is an interesting bit of food science.
Studies indicate clearly that the #1 food contamination effecting health in domestic kitchens is from eggs , that egg white just sucks up bacteria and sticks so it is transferred so easily, when raw.
The way to break an egg safely is NOT to crack it against an angled surface, but to tap it against a flat surface...like a table top.
It allows you to open the egg without the external shell intruding into the fluid egg white. The outer shell is likely to be polluted.
Tell your wives!

What... the WHOLE HAREM???

Cheers!

Bill

Al Czervik · 11-18-2012, 10:54 AM

Bump... Just made this again this morning. YUM!

Smokey Mick · 11-18-2012, 11:17 PM

You always do make simple look fantastic ol mate

buccaneer · 11-19-2012, 01:52 AM

Quote:

Originally Posted by Smokey Mick

You always do make simple look fantastic ol mate

G'day cobber, welcome to the best BBQ site in the universe!
It's GREAT to see you here!

11-15-2012, 07:46 AM	#33
RAYSOR On the road to being a farker Join Date: 01-18-09 Location: Houston Downloads: 0 Uploads: 0	Wow!

11-15-2012, 10:54 PM	#37
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	This is exactly the way my dad has been making omelets ever since I can remember. That little touch of cream makes all the difference. Why am I not surprised you make them this way, too, Bucc? Delicous!! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-16-2012, 01:12 AM	#39
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	am__ __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

11-16-2012, 01:14 AM	#40
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	your Father __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

11-18-2012, 10:54 AM	#42
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Bump... Just made this again this morning. YUM! __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

11-15-2012, 07:27 PM	#35
smokiefrank Looking for a meat flute to smoke. Join Date: 06-19-12 Downloads: 0 Uploads: 0	Go Dr Suess on it, red, green and chipotle tabasco. Even betterer.

11-15-2012, 09:11 PM	#36
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Sorry, trying to post pic with new photobucket......grrrrr.

11-18-2012, 11:17 PM	#43
Smokey Mick Got Wood. Join Date: 11-17-12 Location: Tweed Northern Rivers Australia Downloads: 0 Uploads: 0	You always do make simple look fantastic ol mate