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wanderingstorm t1_iu491qe wrote

French toast is always correct! And I do love me some food sausages and bacon!!

15

PlonkaDonka t1_iu4dqqz wrote

Those are some perfect-looking eggs

134

Cathbro6 t1_iu4if9f wrote

I’m seeing the Jowl bacon but where’s the styrofoam cup of lean?

483

wolan1337 t1_iu4mwjj wrote

Man all I see is bypass in the age of 30

−29

aminorman OP t1_iu4u892 wrote

Replying to wolan1337 (#286,142)

Vegetarian's have bypasses too. The cholesterol your body uses is made by your liver not by the food you eat. If you're concerned about blockage at age 30 you should consult with your doctor about exercising regularly to raise your HDL.

10

Grumac t1_iu4uepz wrote

Holy butter Batman!

2

N3koChan21 t1_iu4uuuv wrote

Wow this looks like something made in blender. It looks so real that it looks fake

13

Sucabub t1_iu4v93j wrote

I'll never understand US portion sizes...looks tasty tho

−10

Fiyanggu t1_iu4vopm wrote

Can’t help but to look at this. Now I’m really hungry.

7

kosherhalfsourpickle t1_iu4x6ob wrote

There is not a single thing in this picture that I could criticize. I tried. Very nicely done chef!

1

USACreampieToday t1_iu4yh3i wrote

You took a fairly standard breakfast and perfected every part!

2

Jobles4 t1_iu52ok0 wrote

Jowl bacon sounds so unappetizing

−2

_KONKOLA_ t1_iu52qyc wrote

Can you make a video tutorial? My eggs and toast never come out that good 🙃

2

ItsBlare t1_iu53arr wrote

god damn I'm getting hungry

2

CertifiedCan129 t1_iu551uy wrote

Your breakfast looks so nice, mine looks like if this breakfast decided to not work out for a year

10

RodgeKOTSlams t1_iu5a8lk wrote

can anyone help clarify the difference in taste between lean bacon and jowl bacon?

24

rleech77 t1_iu5aqh3 wrote

Now we’re talking. Puts all the English breakfast’s to shame

6

twolephants t1_iu5d11c wrote

What's your technique for the eggs? They look great, and looking at your post history, clearly not just a happy accident. Pan, temp, oil/butter, cover/ not cover, spoon/don't spoon - please share how you do them in detail 🙏

28

Pepperminteapls t1_iu5edh0 wrote

Sausage, French toast, eggs and bacon. Easy to make or bought at any diner

0

MrSpaghettiMonster t1_iu5eyin wrote

How do you guys not shit your brains out after eating this?

−4

cutiepuffjr t1_iu5jgzh wrote

You really like the number 3 huh?

2

schwarzkraut t1_iu5jijg wrote

Replying to twolephants (#291,362)

Not the OP, but I’ve found the secret to perfect eggs is a very good non-stick pan so that you only need a minimal amount of fat in the pan (vegetable oil, not butter or anything pretending to be butter) AND knowing your stove. Does it heat consistently or are there big variances in temperature. The pan should never get too hot. Patience is key. No violent bubbling or sizzling. Eggs cooked slowly tend to be more picturesque than eggs cooked in a hurry. Covering them towards the end of cooking can help solidify the whites, but if too much steam builds up it will cause a translucent film to develop over the yolk…making them look like a stereotypical blind martial arts master in a movie. Personally, I like them that way. My grandma called them “blind eggs” when she made them. If you like your yolks without this then be very attentive if you cover them…maybe use a clear lid…otherwise cook them uncovered & allow extra cooking time at a slightly reduced temperature.

11

CreateYourself89 t1_iu5leyd wrote

That is one poppin' egg!

Looks delightful! 🥚 🥓 🍳 🍞

2

aminorman OP t1_iu5rsg9 wrote

Replying to twolephants (#291,362)

I've started buying extra large eggs just for my fry ups. I have a couple of nice dedicated egg pans. I recently bought a 10in Ninja Non-Stick skillet for my hash brown experiments. I tried it with these eggs and love it. That aside cooking pretty eggs takes practice.

I sieve (flour sifter) each one and hold each in it's own round bottom cup . Sieving removes the wispy bit just like prepping poached eggs. I tried a fine and a course sieve. The courser worked best.

Preheat your best pan to medium high. Add one tbsp of ghee. Other fats will work but I've been making my own lately for other experiments.

Reduce the heat to medium heat. Tilt the pan to make pool of ghee. Let it flow back and an put egg right on it. Gently tilt the pan in another direction to make pool of ghee. Let it flow back and an egg right on it. Repeat as needed. All the eggs are in the pan at once. Add more ghee if needed for pools.

Reduce heat to low heat and swish the eggs around. They should move easily.

Baste the whites with any ghee in the pan. Add more ghee if you can't get a spoonful.

If the eggs start to crisp (mine did a little in this cook) remove from the heat completely for a bit. Continue basting the whites until you're happy.

Low and slow makes nice eggs.

43

twolephants t1_iu5u9u8 wrote

Replying to aminorman (#294,133)

Thank you! I genuinely really appreciate it - I know it takes time to set this out and share. Sieving for fried is new to me - done it with poached before, but obv makes total sense with fried also. Ghee is a revelation - can totally see it. My prob has always been the additives they often add to store bought so it keeps - but making my own will solve that. And have prob been cooking them a little quick - will slow down in future (although I'd argue there's a time and place for crispy(ish) fried eggs). Thanks 👍

11

Anthropomorphic_Void t1_iu5yvic wrote

Tell me you have high cholesterol without telling me you have high cholesterol.

−4

sabersquirl t1_iu61gok wrote

Replying to Satrina_petrova (#293,930)

It used to be relatively more common 10 years ago or so. Usually Sprite with cough syrup. Also called purple dr(i/a)nk. Within the last decade or so they made it less available by making it so you need to be over 18 to legally buy codeine cough syrup, but it of course still exists.

12

Dohmer_90 t1_iu629y6 wrote

That’s a world heavyweight champion breakfast.

2

Hamdanman t1_iu64f4v wrote

Not sure why I looked at this and thought it was a very realistic sculpture.

2

MadKlauss t1_iu65wy4 wrote

Looks nice but why the large chunks of butter on the toast?

0

yummi_1 t1_iu660o5 wrote

Looks great, the eggs are perfect. Only problem is that there is no way I could eat all that.

1

Belgand t1_iu6792j wrote

I'm going to need two more plates so none of the food is able to touch or drip into the others.

0

Berbaik t1_iu6985w wrote

What time should I call over?

2

AeAeR t1_iu69njw wrote

Replying to Stringy-glove7 (#297,183)

It’s funny how I can tell you’re younger than me from this. Do you not know why Robo tripping is called that? You kids and your painkiller dependencies, we were trying to trip balls not be pk bums.

−4

AHind_D t1_iu6dndh wrote

Replying to AeAeR (#297,435)

Yea real lean is codeine with promethazine cough syrup mixed with a soft drink, ice and occasionally jolly ranchers hard candy thrown in.

21

AeAeR t1_iu6dw8i wrote

Replying to AHind_D (#298,094)

Ah so one is prescription drugs and the other is OTC, and ultimately different drug types.

I’m glad I had sizzurp and not lean in that case, nothing good comes from painkillers.

4

AHind_D t1_iu6fwi9 wrote

Replying to AeAeR (#298,133)

Lol sizzurp and lean are the same thing. At least in Texas where all of this originates. Whatever you had wasn't sizzurp, purp, lean, drank etc. It was some other shit.

12

AeAeR t1_iu6g9wc wrote

Replying to AHind_D (#298,450)

Man in New Jersey it was the same shit too but now I’m old and kids love their fucking opioids. The difference was we were going for DXM and not Oxy. It’s a completely different goal, we were trying to trip, not nod out.

2

AHind_D t1_iu6h8l0 wrote

Replying to AeAeR (#298,493)

DXM isn't lean though. People have been drinking codeine with promethazine since at least the 90s. The song "Sippin on Sizzurp" came out in the 90s and it's about opiate cough syrup. It's nothing new.

3

kaysn t1_iu6hegl wrote

The best part will be dipping everything on that plate in the runny yolks.

2

AeAeR t1_iu6hkkv wrote

Replying to AHind_D (#298,657)

Sizzurp was Robotripping with sprite to like, all of New Jersey and New York, I was in college in north jersey for that to come out and it’s what people were doing. I understand that it’s different now but it was largely the same shit back then.

1

RexLongbone t1_iu6n682 wrote

Replying to RodgeKOTSlams (#290,809)

The taste difference is pretty subtle IMO. I mostly just buy jowl bacon now because it's cheaper by the pound around here for whatever reason and I don't really notice a difference unless I ate regular bacon very recently.

1

ATCP2019 t1_iu6tr8x wrote

Wow those eggs are perfect.

2

Stringy-glove7 t1_iu6ykkt wrote

Replying to AeAeR (#297,400)

I didn't see your edit when I replied so I wanted to come back and tell you that it's weird to have this kind of elitist mind set as a person tripping on dxm lol that's definitely some bum activity.

3

Satrina_petrova t1_iu6zmjw wrote

Replying to AeAeR (#298,133)

When I was a crappy teenager I just stole out of the freezer/cabinet whatever wouldn't get noticed but I realize now how lucky I apparently was.

On a side note Kahlua does not sit well with red wine and hot wings.

1

Clock_Management t1_iu712gr wrote

Currently staying at a 4* hotel and this breakfast you have presented absolutely blows them outta the water.

2

EmirFassad t1_iu766vo wrote

Fried eggs served with egg-soaked fried bread seems a trifle excessive.

1

Twirg t1_iu79p8y wrote

Skipping breakfast then seeing this photo is a bad combination

2

SolescentDDD t1_iu7mi4a wrote

I really appreciate this plate, poster. Each ingredient was cared for and presented well. Maybe a little too much butter for my taste, but I would be cooking with butter for this preparation. Regardless, I would still eat this preparation more than once. Thank you.

2

Mikeyboy1995 t1_iu7qkrp wrote

That looks incredible. Great presentation.

2

Charly500 t1_iu7s89o wrote

This looks nice but what exactly is ‘french toast’?

2

F1ipsyde t1_iu7x0hr wrote

People who eat sunny side up eggs don't deserve to be happy

−1

Adams1973 t1_iu81ri8 wrote

Doe's the Jowl bacon come with a doner photograph?

1

NoDoctor4460 t1_iu8api5 wrote

Had never thought “buxom!” about eggs

2

aminorman OP t1_iu8ygwi wrote

Replying to KittyKat122 (#312,624)

Sift as in the tool not the harsher action required for flour. Crack the egg in the sieve/strainer and let it drip. Gently pour into holding cup. Minimum magic spells required.

1