Mustard or Mayonnaise?

Kamazar · Jan 1, 2010

dogmeat said: ↑

i had breakfast last night, it was awesome. I have a special way to make a skillet of breakfast:

First you need:

some eggs
some uncured bacon
bread for toast

Get a small skillet, maybe a 8" one. Throw about a teaspoon of butter in there, fire it up on medium-low. Start toasting your bread. Get the butter to melt, move the pan around to coat it with the fat ( butter ). Take your bacon and either put it on one side of the skillet or layer it around the edge of the pan. Then take your eggs and crack them either on the other side of the bacon or in the middle if you did the round the skillet thing. Should be sizzling pretty good by now, once the bottoms of the eggs turn white get about 1oz of water and a lid for your pan. You may notice that the whites are still runny around the yolk, that's ok, it's time for my trick. Get your toast ( it's done by now, didn't you know? ) and either throw it on top of everything or stick it on the side in some empty space if you have some ( if you do the second way some of the butter gets absorbed into the bread so you don't need to butter it ). Throw the water into your skillet and cover it up. Wait about 1 minute and uncover. Not only will you have perfectly cooked whites with the buttery flavour on the bottom but you will have perfectly runny yolks for your bread and bacon.

You might have to experiment with temperatures, water, time to leave it covered, but in the end you get a breakfast that tastes great, with no salt ( unless you used salty butter eww! )

One thing to note, my bacon is never crispy like most people like it, instead it's nice and juicy and melts in your mouth. So if you like crispy bacon, don't even bother with this trick unless you want to do just the eggs.

Another thing you can do to get an awesome egg is to get a round mold ( used in kitchens to cut circles in dough, etc.. rub butter all over the inside so you have a very light layer for lubrication. Put that in the center of your pan and turn on the heat. Put a dab of fat in the middle of the circle and once it's up to temp throw your egg in there. Once the whites have cooked about 75% ( so that they look white ) and you still have some runny whites on the top get some water, pour it OUTSIDE of the mold and cover. Cook for about 1 min and that top part will be cooked, This preserves the runniness of the egg and molds your egg into a nice circle for presentation. Alternatively this can be done with a piece of japanese or texas toast but I wouldn't reccomend the water part.

yeah so i love breakfast, ask anyone that knows me, I'll eat this shit day and night, if they let me I'd have it for breakfast lunch and dinner. In fact, I'm going to go make myself some breakfast right now!
Click to expand...

If only I could put this in my sig.

Aspargusman · Jan 1, 2010

ill have tartar sauce (which is technically mayo) on anything, especially onion rings or seafood... got a sudden craving for calamaris

PhagoCychotic · Jan 2, 2010

dogmeat said: ↑

i had breakfast last night, it was awesome. I have a special way to make a skillet of breakfast:

First you need:

some eggs
some uncured bacon
bread for toast

Get a small skillet, maybe a 8" one. Throw about a teaspoon of butter in there, fire it up on medium-low. Start toasting your bread. Get the butter to melt, move the pan around to coat it with the fat ( butter ). Take your bacon and either put it on one side of the skillet or layer it around the edge of the pan. Then take your eggs and crack them either on the other side of the bacon or in the middle if you did the round the skillet thing. Should be sizzling pretty good by now, once the bottoms of the eggs turn white get about 1oz of water and a lid for your pan. You may notice that the whites are still runny around the yolk, that's ok, it's time for my trick. Get your toast ( it's done by now, didn't you know? ) and either throw it on top of everything or stick it on the side in some empty space if you have some ( if you do the second way some of the butter gets absorbed into the bread so you don't need to butter it ). Throw the water into your skillet and cover it up. Wait about 1 minute and uncover. Not only will you have perfectly cooked whites with the buttery flavour on the bottom but you will have perfectly runny yolks for your bread and bacon.

You might have to experiment with temperatures, water, time to leave it covered, but in the end you get a breakfast that tastes great, with no salt ( unless you used salty butter eww! )

One thing to note, my bacon is never crispy like most people like it, instead it's nice and juicy and melts in your mouth. So if you like crispy bacon, don't even bother with this trick unless you want to do just the eggs.
Click to expand...

This sounds so amazing my gut is rumbling. And I was only about to just fry up some sunny eggs and garlic fried rice. I'll try this instead!

Random_Guy · Jan 2, 2010

Mayonnaise.

Mustard or Mayonnaise?

Mustard of Mayonnaise?

Mustard

Mayonnaise

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