Breakfast!

[Skinsfan1311]

Livin' large!

 

[SkinsFTW]

Yeah, eggs are going to be a dollar a piece soon. May as well break out some rare whiskey for that meal lol.

 

[Mark The Homer]

Nice thread idea! We needed a breakfast thread!

 

[HOF44]

Toad in a hole!! Breakfast actually my least favorite meal.

 

[Skinsfan1311]

Toad in a hole!! Breakfast actually my least favorite meal.

"Toad in a hole"
I've never heard them called that.
I think my Mom calls 'em "Egg in a basket", or something like that.
I feel the same.
I appreciate a good breakfast on weekends I mainly eat yogurt, cold cereal, or grits.
I'm off every other Friday, and had time, so I cooked...

 

[HOF44]

"Toad in a hole"
I've never heard them called that.

When we went to see RGIII in New Orleans we ate breakfast at a place in the French Quarter that called them that. That’s where I got it.

 

[Boone]

I am a coffee only in the morning guy 99% of the time. I don't know why? It takes me awhile to get going first thing so likely related to that. That being said, I love breakfast - on occasions I do a full breakfast I really enjoy it. So while I can't contribute to this thread, I will enjoy seeing what folks do...

 

[Chris]

I don’t eat breakfast, my first meal of the day is around 2pm. But I do love breakfast foods and can eat them at anytime of the day.

 

[Mark The Homer]

The other day I was reading on the amazingribs site that Meathead is saying there's no difference in flavor between farm fresh free range eggs and grocery store eggs. He says blind taste tests have proven it. Nonetheless, I have to disagree.

IMO, the problem is, most Americans (read non-French folks) overcook their eggs. And so they can't tell the difference. And that makes sense. But if you cook an egg properly, which is to say, cook it gently, the flavor will be allowed to bloom correctly, and you will taste the difference. And the difference will be significant. A simple egg will suddenly become an amazing egg. A free range egg is superior in taste. But it has to be free range. A fresh farm egg from chickens in a cage is not good enough. Has to be free range to tell the difference.

But that doesn't mean a grocery store egg won't benefit from a gentle cook.

There are a lot of ways to cook eggs gently, which is to say not to over-cook. I'd say my favorite method is sous vide. Just get your water to 167 F. Gently place the eggs into the bath. Time it for 13 minutes. Carefully remove. That's it! Easy peasy. Serve immediately. Size of the egg doesn't matter. No ice bath necessary. I like to break it open and pour it onto a buttered toasted English muffin. The egg will be basically liquified. The white will be kind of gloppy, the yolk liquid. The egg is fully cooked. No translucency. Add a little salt and pepper. Maybe a dash of tabasco. Hard to beat.

Lots of sous vide methods are out there, but this sous vide method for cooking soft boiled eggs was fine-tuned by Kenji quite a few years ago.

Scroll about 2/3 the way down to Perfect Sous-Vide Soft-Boiled Eggs if you're interested in reading about it.

Sous-Vide Soft-Boiled Eggs Recipe

Tight, clean whites that peel nicely with a molten golden-yolked core.

www.seriouseats.com

167 F for 13 mins. That's it!

 

[Skinsfan1311]

The other day I was reading on the amazingribs site that Meathead is saying there's no difference in flavor between farm fresh free range eggs and grocery store eggs. He says blind taste tests have proven it. Nonetheless, I have to disagree.

IMO, the problem is, most Americans (read non-French folks) overcook their eggs. And so they can't tell the difference. And that makes sense. But if you cook an egg properly, which is to say, cook it gently, the flavor will be allowed to bloom correctly, and you will taste the difference. And the difference will be significant. A simple egg will suddenly become an amazing egg. A free range egg is superior in taste. But it has to be free range. A fresh farm egg from chickens in a cage is not good enough. Has to be free range to tell the difference.

But that doesn't mean a grocery store egg won't benefit from a gentle cook.

There are a lot of ways to cook eggs gently, which is to say not to over-cook. I'd say my favorite method is sous vide. Just get your water to 167 F. Gently place the eggs into the bath. Time it for 13 minutes. Carefully remove. That's it! Easy peasy. Serve immediately. Size of the egg doesn't matter. No ice bath necessary. I like to break it open and pour it onto a buttered toasted English muffin. The egg will be basically liquified. The white will be kind of gloppy, the yolk liquid. The egg is fully cooked. No translucency. Add a little salt and pepper. Maybe a dash of tabasco. Hard to beat.

Lots of sous vide methods are out there, but this sous vide method for cooking soft boiled eggs was fine-tuned by Kenji quite a few years ago.

Scroll about 2/3 the way down to Perfect Sous-Vide Soft-Boiled Eggs if you're interested in reading about it.

Sous-Vide Soft-Boiled Eggs Recipe

Tight, clean whites that peel nicely with a molten golden-yolked core.

www.seriouseats.com

167 F for 13 mins. That's it!

I've had 'em both and agree. I occasionally get my hands on free range eggs and there is a difference. Deeper orange yolks and a slightly richer flavor. It's subtle, but it's there.

My go-to are sunny-side up in butter over on medium-low heat. I cover the pan. The trick is the lower heat so they cook slowly.

I'm always looking for different ways to use the sous-vide. I don't think I'd break it out just to make eggs for myself, but I'll leave it out next time I use it and try eggs.

If you scramble eggs until they look "done" in the pan, then they're already overcooked. I take 'em out while they're still wet and let carryover do the rest.

I like omelets too, which can probably be it's own thread.

On a side note, what Non FB Fran does to her eggs is tragic regardless of style 🤣
Fried until crusty brown. Scrambled are cooked so long that they resemble a brown crumbled topping. You like what you like, but Damn!!

.

 

[Skinsfan1311]

When we went to see RGIII in New Orleans we ate breakfast at a place in the French Quarter that called them that. That’s where I got it.

Interesting and thanks for sharing.
Growing up, Mom called 'em "Egg in a Basket"

 

[Darrell Green Fan]

Locally produced eggs are certainly more yellow, and the wife swears by them, but I can't taste a difference either. I cook my eggs the same way each time I would think.

But I can't eat bacon and eggs or pancakes often and I'm tired of cereal, never really liked oatmeal but I force it down every 10 days or so. That means even though I wake up starving and after a piece of fruit or a few sugarless cookies I end up sitting around until 10 or so before getting off my ass and feeding myself. Right now I am eating avocado toast, a few apple slices with peanut butter and a glass of Slim Fast. Gotta mix it up.

 

[Skinsfan1311]

Locally produced eggs are certainly more yellow, and the wife swears by them, but I can't taste a difference either. I cook my eggs the same way each time I would think.

But I can't eat bacon and eggs or pancakes often and I'm tired of cereal, never really liked oatmeal but I force it down every 10 days or so. That means even though I wake up starving and after a piece of fruit or a few sugarless cookies I end up sitting around until 10 or so before getting off my ass and feeding myself. Right now I am eating avocado toast, a few apple slices with peanut butter and a glass of Slim Fast. Gotta mix it up.

"wake up starving"

I'm so hungry when I wake up that I could start eating before my eyes are open.

 

[Darrell Green Fan]

"wake up starving"

I'm so hungry when I wake up that I could start eating before my eyes are open.

Yeah this is how my pre-diabetes turned into diabetes for a short time. I would wake up hungry and eat 3-4 Oreos with a slug of milk and that bought me hours.

 

[Skinsfan1311]

Yeah this is how my pre-diabetes turned into diabetes for a short time. I would wake up hungry and eat 3-4 Oreos with a slug of milk and that bought me hours.

Diabetes is something that I get tested for my annual physical. I was never like that, until about 10 or so years ago after losing 40lbs, (and keeping it off), when I changed up my diet. That, and continuing to exercise every day that I work, has probably ramped up my metabolism. You'd think it would be the opposite, metabolism-wise but maybe it's the combo of diet & exercise....who knows?

 

[Darrell Green Fan]

Diabetes is something that I get tested for my annual physical. I was never like that, until about 10 or so years ago after losing 40lbs, (and keeping it off), when I changed up my diet. That, and continuing to exercise every day that I work, has probably ramped up my metabolism. You'd think it would be the opposite, metabolism-wise but maybe it's the combo of diet & exercise....who knows?

It's also an age thing. I never had high blood sugar, until I did.

 

[Skinsfan1311]

It's also an age thing. I never had high blood sugar, until I did.

Roger that!

 

[skinsmarydu]

Since the price of eggs went through the roof, my typical breakfast is a PB&J on toast. Protein, sweet, and good.

 

[DWinzit]

It feels funny to have a breakfast thread and not mention of

 

[DWinzit]

I rarely eat breakfast. Every once in a great while we head to a local diner that has homemade corned beef hash. That with home fries and oozing eggs, yum!