How do you like your eggs?

It is jaffles.

Old ones were round. (Suited the round oblong tin loaves). Newer ones are square. Can be single or double. Can be done at home on a cold night on the open fire or wood heater if you build the fire right. Have even tried cooking on gas. A gas multi ring would be better than a simple ring.

Cook the egg first either poached or fried. Spray the insides of the iron. Slice of commercial bread just overflowing the edge, then confining the goodies within the square: slice of meat if you like, the egg, some baked beans, maybe a slice of gherkin, some melty cheese, the second slice of bread and close. Trim the crusts (a.k.a. ciggies for kids).

The bread can be spread with marg or butter - in the days before spray we used to spread both sides of each slice before loading up.

Fire not too hot. Best to sit the iron on the coals. Check after a few minutes. When golden turn to do other side.
Once that side is done too, onto a plate and a bit of tom sauce on top. A knife and fork job.

Other fillings might allow finger pick-up, but eggs from scratch would always be runny. So a bit of precook is best.

Combinations are endless. Even sardines, any leftovers, diced bacon, tinned spag. But including an egg helps.

Not to be confused with the triangular cutting cookers called snackmakers.

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Originally Posted by rovers4

It is jaffles.

Old ones were round. (Suited the round oblong tin loaves). Newer ones are square. Can be single or double. Can be done at home on a cold night on the open fire or wood heater if you build the fire right. Have even tried cooking on gas. A gas multi ring would be better than a simple ring.

Cook the egg first either poached or fried. Spray the insides of the iron. Slice of commercial bread just overflowing the edge, then confining the goodies within the square: slice of meat if you like, the egg, some baked beans, maybe a slice of gherkin, some melty cheese, the second slice of bread and close. Trim the crusts (a.k.a. ciggies for kids).

The bread can be spread with marg or butter - in the days before spray we used to spread both sides of each slice before loading up.

Fire not too hot. Best to sit the iron on the coals. Check after a few minutes. When golden turn to do other side.
Once that side is done too, onto a plate and a bit of tom sauce on top. A knife and fork job.

Other fillings might allow finger pick-up, but eggs from scratch would always be runny. So a bit of precook is best.

Combinations are endless. Even sardines, any leftovers, diced bacon, tinned spag. But including an egg helps.

Not to be confused with the triangular cutting cookers called snackmakers.

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Only use butter, none of this margarine or spray
The only time I don’t use butter (maybe sometimes) is when I do the bacon and egg varieties mentioned earlier
Also works well with a minute steak on one side, bacon on the other and a bit of onion with the egg (don’t forget the pepper)

I’ve always put the eggs in raw

Coals not to hot

If the eggs not fully done it doesn’t take long the finish off while cooking the next culprit

Like I said before the “whites” have to be white, that slimy mouthfeel of “clear” whites makes me crawl
Gooey yolk makes for good taste (and good mess if you let it get on your shirt)

We’ve always called them toasted sandwiches or toasties wether in the old irons, triangle cut or flat grill type electric cookers
We have a couple of old irons that cut the triangles, probably early 70s era, from my parents, stashed away at the farm somewhere
[emoji482][emoji482][emoji481]🥃🥴🤪

Back to eggs

Fried eggs
Low heat, good dollop of butter with a splash of oil, cook only until their skinned up enough to flip, salt and pepper before the flip, leave to simmer in the butter until the white is cooked and remove from pan onto fresh slice of buttered toast
If the yolks not runny, feed it to the dog and start again

Scrambled eggs in pan
Mix eggs with a splash of cream (milk if cream not available ((none of this low fat jizz)), salt and pepper
Low heat, good dollop of butter (no oil), add the egg mix
Fold eggs as they skin up on the base of the pan until just done
Serve on fresh buttered toast with a splash of Worcestershire sauce

Scrambled eggs in microwave
Same mix as above in microwave proof dish, add butter to mix and zap on high for 1 minute, fold cooked edges into the middle, then blasts of 30 seconds, folding in between until just cooked
Serve with the obvious

Eggs on toast seem to go well with baked beans
For the best beans (pick your favourite brand), add a good dollop of butter during the heating process for creamy beans
🥴🥴[emoji481][emoji505][emoji505]

Boiled eggs
Boil water, reduce heat and add eggs gently (use a spoon to stop the splashing) before increasing heat again
Boil for 4 minutes (small bantam eggs), 6 minutes (large eggs), or somewhere in between for in between eggs
Cool in cold water immediately for a minute or two and serve with salt, pepper and a good dollop of mayonnaise
Cut some fresh buttered toast into halves (or fingers for the kids) and soak up that runny yolk goodness
If the eggs get overcooked, no big deal, the dog gets a feed of eggs or mash up with salt pepper mayonnaise and curry powder (to taste) and serve on fresh buttered toast

Poached eggs
See post by 350RRC
Watery eggs don’t go well with butter (or mayonnaise)

🧈🧈🧈

Gav

Quote:

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Originally Posted by 350RRC

Well............. I do like restaurant poached eggs on bacon on toast.

Mate of mine had a restaurant who could do this the way I wanted close by.

Was fascinated how they could do the poachies in the pot (never watched) and get them perfect every time, so I'll teach myself. [bigwhistle]

Knew the theory, white vinegar, blah, blah. Could get close sometimes, took pics when I thought I was getting close, sent to the owner who'd come straight back with pics of perfection.

It's one of those things............. I can just do it now without even really thinking about it ........ perfect little balls of bliss soft in the middle every time. (took 2 years [bigwhistle]) And have shown others.

DL

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Yep, took me some time to perfect mine too - I've watched others do it and I cringe. I have a pan especially for poached eggs and it doesn't get used for anything else. [smilebigeye]

Hmmm, think I'll go make some now come to think of it...

Hi,
I like eggs done in a non-stick pan and use a small saucepan lid to keep the heat in over the egg(s).
It cooks the whites and leaves the yolks runny.
If left till last, the yolk is a bliss bomb of flavours so savour.
Cheers

I think my favourite forms is omelettes.

I tried this after watching Peter Russel Clarke cook the perfect soft boiled egg. its a lot of stuffing around but resultis good with set whité ( not rubbery) and a consistent soft creamy yolk.

Egg must be at room temperature ( no straight out of fridge)

boil water reduce to simmer

pierce bottom of egg with a sewing pin this is to release trapped air that expands as eggg is heated and stops cracking.
lower egg into simmering water with a spoon, don't let water get below simmer.
simmer egg for 5 minutes , remove from heat and rinse under cold water to cool and prevent overcooking

Poached for the win. Love it. Although you have to be quick to still get the perfect runny yolk without any of that evil runny white crap!

Quote:

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Originally Posted by rovers4

It is jaffles.

...

The bread can be spread with marg or butter - in the days before spray we used to spread both sides of each slice before loading up.

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Quote:

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Originally Posted by Gav 110

Only use butter, none of this margarine or spray

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Both wrong.

Whole egg Mayonnaise instead of butter on the outside of the arrangement.
Thank me later.

Proper Mayo has higher smoke point, creates a great golden crust without the burning of other fats. Plus, who doesn't like Mayonnaise- IS GOOD FOR YOU!!!

Quote:

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Originally Posted by Toxic_Avenger

, who doesn't like Mayonnaise- IS GOOD FOR YOU!!!

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Many years ago some one said Sydney siders put Mayo on everything like burgers and snags where as Victorians put tomatoe sauce