How do you like your eggs?

[Amazon warrior]

Originally posted by supervike

Originally posted by Amazon warrior
Before this disappears off the 1st page, I\'m going to share with you all my recipe for Anglesey* Eggs. Whether you like it or not!

First, figure out how many people you\'re feeding. Then peel enough potatoes to give everyone a decent serving of mash. Wash some leeks (~1 per person) and chop into 1\" pieces. Boil the potatoes and leeks in salted water together until both are tender and ready to be mashed. While the spuds and leeks are cooking, pre-heat the oven (~200-230 oC works for me) and hard-boil some eggs - I reckon on about 2 per person - peel them and cut them lengthwise into halves or quarters, whichever pleases you more.

When the spuds and leeks are cooked, drain and mash them together with LOTS of butter and milk until you have a nice fluffy green mash, then season with salt and pepper. Spread about half the mash in a shallow** oven-proof dish, then the hard-boiled egg pieces, then the last of the mash, roughing up the top with a fork for extra crispy goodness. Grate some cheese - very strong cheddar for preference - and sprinkle it over the top, then bung it in the oven for ~15 mins or until it\'s golden brown and sizzling. Eat and enjoy!

Note: Crispy bacon bits or ham are a really good addition - sprinkle them on top with the cheese or mix through the mash. In fact, pretty much anything you think will be a good addition probably will be. The one I\'m eating right now has blue cheese and tuna in it. The original recipe called for a white cheese sauce to be poured over the mash, but I can never be arsed to do that any more - it\'s too much washing up and if you add enough butter and milk to the mash, you don\'t need extra sauce.


* For those who\'ve never heard of it, Anglesey is a smallish island off the coast of North Wales.
**Remember kids! The shallower your dish, the better your crispy topping-to-filling ratio will be!

Oh my, that does sound delicious!

You should try it! It has the advantage of being quite easy, which is something I\'m always a fan of when it comes to recipes, and it\'s wonderfully satisfyingly stodgy so it\'s perfect for a winter supper dish.

 

[Necroghast]

Why egg salad of course.

 

[alextheartist]

I must say i have recently got into egg sandwiches. For years i hated them (i think because they are so light), but recently i am quite enjoying them..

Alex

 

[Necroghast]

Egg SALAD sandwiches...?

 

[alextheartist]

No, egg sandwiches (possibly quite simelar anyway)

hardboiled eggs, mashed up (not compleatly), mixed with salad cream or mayo (not sure which)

Alex

 

[Avelorn]

Hard-boiled, but not too long. Sliced on a sandwich with cod roe caviar.

I guess it\'s mostly Scandinavian, it\'s on the caviar wiki under \"alternatives and imitation\" just the way I like it.

 

[matty1001]

Originally posted by Avelorn
Sliced on a sandwich with cod roe caviar.

That stuff is very popular in the south of Spain. Personally I think it was horrible.

Peace and love...

 

[Avelorn]

Originally posted by matty1001

Originally posted by Avelorn
Sliced on a sandwich with cod roe caviar.

That stuff is very popular in the south of Spain. Personally I think it was horrible.

Peace and love...

Aha.. did they eat it the same way? Was it the Swedish brands?

 

[matty1001]

Aye as a paste, and I mainly saw it on small bits of dried bread (canope style) or mixed with egg.
Not sure about brands as I mostly saw it at tapas restaurants and buffets.
Also the solid cod roe fried was popular.

Peace and love...

 

[Necroghast]

Originally posted by alextheartist
No, egg sandwiches (possibly quite simelar anyway)

hardboiled eggs, mashed up (not compleatly), mixed with salad cream or mayo (not sure which)

Alex

Yeah that\'s egg salad. I guess we have a different name for it over here.

 

[Sand Rat]

Originally posted by War Griffon
Boiled but runny so I can dip my soldiers in
Poached runny on toast
Fried with steak and chips
Cheesy hammy eggy Any body in the Navy or Royal Marines will understand
Bacon & egg sandwich with a runny egg and lots of tomato sauce, oh how I would love some decent bacon other than the crap American bacon they are trying to feed us out here

I can\'t go on any more its making my mouth water...

Yes, after English bacon, American bacon is a bit of a dissapointment.

Still beats turkey bacon though.

 

[Avelorn]

Originally posted by matty1001
Aye as a paste, and I mainly saw it on small bits of dried bread (canope style) or mixed with egg.
Not sure about brands as I mostly saw it at tapas restaurants and buffets.
Also the solid cod roe fried was popular.

Peace and love...

Sounds like the same. Got to call my friend who\'s lived there and hear how it compared!

 

[supervike]

I love the Egg Salad sandwiches too....

Specially on a bit of lightly toasted bread....


What\'s the difference between English Bacon and American?

 

[alextheartist]

I presume english is better?

English bacon is by far one of the nicest foods out there..

Alex

 

[hestan101]

american is very fatty streasky bacon, english is rashers

 

[ScottRadom]

English bacon (As I know of it...) from a Canadian, and I\'d love to be told different if this is not actual english style bacon...

English bacon is cut from the loin of the animal (Where pork chops come from) with none of the fat trimmed, and has a good amount of the belly of the animal still attached. This means you should have one larger piece of lean meat surrounded by quite a large amount of fat/flavor that will aid in it\'s cooking. As far as I know this meat goes through the same curing (and for best results smoking) process as American bacon.

American bacon is cut purely from the belly of the animal. This will produce what looks lie strips of meat, typically about 1-2 inches wide and 8 inches at the longest. It should look like they\'re stripes of meat and fat alternating throughout the strip of meat. These bellies of pork are put through a curing process which involves soaking in a brine (usually in a vacuum chamber) then sliced and sold that way. Smoked bacon is ALWAYS better but if you\'re not paying very much for your bacon, it\'s not smoked.

The Loin of pork is a valuable commodity in US/Canada so it often doesn\'t get sold as bacon because people here don\'t like to pay top dollar for bacon.

The belly of pork is not usable for anything really except Bacon or sausage so you can charge a modest price for it and still cover labor and make a profit on it. Pork bellies are very, very cheap right now.

I can only tell you that the English style bacon I describe could possibly be a bastardized version that we produce here in Canada. That\'s the way i do it anyway, and the English ex-pat\'s living here are all pretty happy with it.

I\'d love it if somebody took a picture of their english bacon and posted it so I could make sure I am on the same page as thes English customers I\'ve got.

edit- I sell my \"american\" style bacon for 4$CDN a pound, and make a good mark up on it. I sell the English style for 7$ a pound and don\'t do very well on it. I just sell that because nobody else in the province does, and it keeps the Brit\'s spending in my store.

 

[alextheartist]

Mm bacon for tea tonight, convicened my mum a full english is still good for dinner.

My fav type of bacon is danish smoked.

Alex

 

[hestan101]

well this what we buy in our supermarkets n from the farm up my road

 

[ScottRadom]

Yep Hestan, that the stuff we sell.

Any Americans or Canadians, we just refer to it as Back Bacon, and it\'s typically trimmed pretty lean (The stuff in the pictures curling up on the right side of the meat is the fat, usually that is trimmed of around these parts unfortunately).

If you live near a decent deli or butcher I would ask for Pea Meal bacon. It\'s not a joke or anything, it\'s just back bacon that get\'s finished a little differently. I don\'t sell it as it\'s too expensive to market at my shop properly.

Meat IS fun!

 

[lizcam]

Best bacon I ever had was from a hungarian sausage store about 30 minutes from here. They make it themselves. It\'s belly meat rolled into a log shaped and tied tight. Lots of fat in it (I love fatty bacon. Not sure why). Then they smoke it. It\'s perfect for BLT\'s as it\'s just the same size as a slice of bread. I get it sliced really thin and put a couple of pieces on the sandwich, fried up till almost burnt so it\'s really crisp.

Not sure what you call that kind of bacon though. I was dissapointed in english bacon when I had it last year in london but then like I said, I love fatty bacon fried really crisp.