How do you like your eggs?
- Thread starter supervike
- Start date
wiccanpony
Official Freak Bar Witch
sunnyside up......but I\'ll only eat the yolk
alextheartist
New member
Poached- runny
Fried- runny, but flipped so both sides are sealed..
Alex
Fried- runny, but flipped so both sides are sealed..
Alex
Amazon warrior
New member
Same as Donga. I want a bacon \'n\' egg buttie!
ScottRadom
Shogun of Saskatchewan
Scrambled! I make a mean ass scrambled egg! The secret is to try and make regular sunny side up, screw that up, then scramble them out of frustration.
1 egg and...
3 oz (75 g) plain flour
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you\'re ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
Sprinkle with Hendersons relish and/or beef gravy but NOT UNDER ANY CIRCUMSTANCES JAM!!!
3 oz (75 g) plain flour
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you\'re ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
Sprinkle with Hendersons relish and/or beef gravy but NOT UNDER ANY CIRCUMSTANCES JAM!!!
starchaser1
New member
Pickled
arogers907
New member
Over easy with grilled veggies or hard-boiled and sliced up in a salad.
Mmmmmm... eggs.
Mmmmmm... eggs.
BarstoolProphet
New member
Over and stepped on.
Also called \'Over well\', or \'hockey pucks\', depending on what region you\'re in.
Basically, break the yolk and fry the heck out of it. Best for sandwiches.
Also called \'Over well\', or \'hockey pucks\', depending on what region you\'re in.
Basically, break the yolk and fry the heck out of it. Best for sandwiches.
Legacy Account
Active member
Over easy, hacked to bits in a sandwich made from hot, heavily buttered, thick white sliced toast. Heavily seasoned.\\
Possibly one of my favourite foods!
Possibly one of my favourite foods!
TAB Studio
New member
Poached soft or basted light with coffee, bacon side of tomatos and cheesy grits though I do not make the later items often
Bigdennis52
New member
3 whole eggs raw , in a glass with redbull
power breakfast baby!
power breakfast baby!
