Southern Style Breakfast For My Little Okinawa Wife
- Thread starter PacToy
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bacon cooks quite well in the oven, the same as in a pan.
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I think it turns out best in the oven. No mess, no splatter, perfectly even cooking, no shriveling up, and it's harder to burn. It works best when you're cooking up a full spread breakfast, and don't have free burners on the stove.
You can even bake your biscuits at the same time in the next rack down, and then have everything ready at once: eggs, bacon, potatoes, tea, biscuits.
When I was a butcher, a few folks mentioned microwaving their bacon, but I still consider most electronics and anything mathematical to be witchcraft.
Don't knock it till you try it. I do my poached eggs this way too. No butter or grease with the eggs may make you live about 4 hours longer. Seriously though, if you are in a rush and don't want to clean up a mess it is pretty convenient. If I am laying around the house on a weekend then I will cook and dirty every pot and pan in the kitchen.
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- #25
SOS is s*** On a Shingle. Usually, in the military life, it is a half cooked biscuit w/ turkey gravy smothered on top. Not good per se, but effective/easy and gets the troops out to the field with a high carb breakfast. Usually found in a Field Mess.
I did well for breakfast this morning. I still kind of goobered up the eggs a bit, but everything else turned out ok.
I can nail the eggs over-hard every time (wifey likes).
However, what temp and duration do I cook the eggs for over-easy? I goof that up all the time, but they are my eggs so it is ok.
This morning, we had 4 eggs O/H, half a can or spicey spam on wheat with mayo and two hot Jimmy Dean patties.
She loved it, but I still goofed up my O/E eggs.
I am going to try the bacon oven/mirco thing to see how things work out until I get better at short order cooking.
Typical setting for a bacon in the oven is?
This is my set up that I got to work with (typical Japanese style. Note the little oven in the middle):
I did well for breakfast this morning. I still kind of goobered up the eggs a bit, but everything else turned out ok.
I can nail the eggs over-hard every time (wifey likes).
However, what temp and duration do I cook the eggs for over-easy? I goof that up all the time, but they are my eggs so it is ok.
This morning, we had 4 eggs O/H, half a can or spicey spam on wheat with mayo and two hot Jimmy Dean patties.
She loved it, but I still goofed up my O/E eggs.
I am going to try the bacon oven/mirco thing to see how things work out until I get better at short order cooking.
Typical setting for a bacon in the oven is?
This is my set up that I got to work with (typical Japanese style. Note the little oven in the middle):
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For eggs, I'm gonna have to second this one:
easiest way to do it. If you have to flip 'em, I count to ten after they go "over". That's all.
As to the bacon, I'll shamelessly quote myself:
The trick is to put the bacon in a cold oven, and have it pre-heat with the bacon inside.
For other easy tips on anything food, check out:
Goodeatsfanpage.com
Alton Brown makes food easy for thoe of us who are "all thumbs" in the kitchen.
Good luck!
easiest way to do it. If you have to flip 'em, I count to ten after they go "over". That's all.
As to the bacon, I'll shamelessly quote myself:
The trick is to put the bacon in a cold oven, and have it pre-heat with the bacon inside.
For other easy tips on anything food, check out:
Goodeatsfanpage.com
Alton Brown makes food easy for thoe of us who are "all thumbs" in the kitchen.
Good luck!
The most important thing you can do while frying an egg in an iron skillet is to get the skillet hot first, then add butter or oil. Your eggs will not stick. I personally prefer cooking eggs over easy in an iron skillet with olive oil.
My Dad still talks horror stories about it from his stint in the army.
I figured nobody would willingly eat it, but these guys make it seem palatable.
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- #30
I did the bacon in the oven jobber, It turned out pretty darn good. The only problem, I can only fit two strips in the oven at a time. Still workable and I like it. Bacon thickness seems to be a determining factor, though.
Jay, I did the Olive oil thing on the eggs and it turned out so much better. Good advise from you and everyone replying.
I would say that in reality, it is just feed them and make them go scenerio with the SOS and the military. Lots of carbs to the troops in a hurry. My experience with SOS is nothing less than your dad's horror stories.
I was surprised when I saw SOS on a diner menu in San Clemente. I thought to myself " who would want that crap"?
However, in reality, I bet you could make a good SOS if you wanted to for a paying customer. I don't know, I didn't try it.
Jay, I did the Olive oil thing on the eggs and it turned out so much better. Good advise from you and everyone replying.
I would say that in reality, it is just feed them and make them go scenerio with the SOS and the military. Lots of carbs to the troops in a hurry. My experience with SOS is nothing less than your dad's horror stories.
I was surprised when I saw SOS on a diner menu in San Clemente. I thought to myself " who would want that crap"?
However, in reality, I bet you could make a good SOS if you wanted to for a paying customer. I don't know, I didn't try it.
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- #32
It was a lot easier for me to flip and turn and keep the eggs from sticking to the skillet or fry pan. I did better flippers with the olive oil, foresure.
AND, today, is a glorious day. I woke up to a southern style breakfast prepared by my wife. To everyone who replied, Thank You!
I have about 3 weeks (still sketchy)left here before I go over there again. You guys did well in teaching her the basics of a good southern breakfast.
I love it when a plan comes together!
I do the pan flip, very impressive and actually pretty easy to master.
Get a small egg pan, just like the ones in your picture but about 6" across.
Start practicing with a cold pan and a piece of bread. Get the bread moving by rotating the pan in a circular motion, then push the pan forward and pull it back sliding the bread up the side of the pan. The shape of the pan will flip the bread over, then all you have to do is catch it. Move the pan down as the bread comes back into it (when you do it with eggs the down motion will soften the landing). Practice that until you can do it perfect every time.
When you do eggs it works just about the same. Start them moving in a little circle to break them loose from the (well lubricated) pan, when the yolks are closest to you* do the push/pull action. *This will keep the yolks close to the pan surface, if you do it right they stay partially in contact with the pan.
Knowing when to flip is key. For over easy flip as soon as the white is solid half way through, you will see it turn opaque. For over medium wait until the white is almost completely white.
I prefer bacon grease to olive oil for cooking eggs. I figure if I'm eating cholesterol laden eggs a little saturated fat aint going to hurt. And bacon fat adds a lot of flavor to eggs.
Get a small egg pan, just like the ones in your picture but about 6" across.
Start practicing with a cold pan and a piece of bread. Get the bread moving by rotating the pan in a circular motion, then push the pan forward and pull it back sliding the bread up the side of the pan. The shape of the pan will flip the bread over, then all you have to do is catch it. Move the pan down as the bread comes back into it (when you do it with eggs the down motion will soften the landing). Practice that until you can do it perfect every time.
When you do eggs it works just about the same. Start them moving in a little circle to break them loose from the (well lubricated) pan, when the yolks are closest to you* do the push/pull action. *This will keep the yolks close to the pan surface, if you do it right they stay partially in contact with the pan.
Knowing when to flip is key. For over easy flip as soon as the white is solid half way through, you will see it turn opaque. For over medium wait until the white is almost completely white.
I prefer bacon grease to olive oil for cooking eggs. I figure if I'm eating cholesterol laden eggs a little saturated fat aint going to hurt. And bacon fat adds a lot of flavor to eggs.
Bacon grease adds a nice touch, but you don't always have bacon grease, and I think it makes the eggs a little too heavy tasting.
I've been know to substitute sausage grease.
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- #37
Thanks mudders!
I have tried almost all of the great ideas in this thread. I haven't tried the steamed eggs or the microwave bacon yet, but I will be getting to that soon.
Here is what I have found out so far with the great hints and advice via this thread. In order:
1) Olive oil for the eggs is an awesome idea over butter. Olive oil has worked out really great for me. Thanks, Jay!
2) The 10-15 second rule for good O/E eggs. Awesome help in that aspect!
3) Cooking good bacon and withdrawing from the flame before you "think they look like they are done". Good hint for sure!
4) Bacon in the oven; Works well with some brands of bacon better than others. However, get the right brand of bacon for the oven and it is a winner.
My wife has now become profecient with a good early morning southern style breakfast. If I am going to work before her, she will cook me up a couple of eggs and bacon and/or a patty of two.
If she is going to work before me, I do the same for her with one egg O/H and a couple of patties of Hot and Spicy spam or Jimmy D.
On another note: I have gained a couple of pounds with all the experiments to a good southern breakfast. It has been a good learning lesson, for sure.
I have tried almost all of the great ideas in this thread. I haven't tried the steamed eggs or the microwave bacon yet, but I will be getting to that soon.
Here is what I have found out so far with the great hints and advice via this thread. In order:
1) Olive oil for the eggs is an awesome idea over butter. Olive oil has worked out really great for me. Thanks, Jay!
2) The 10-15 second rule for good O/E eggs. Awesome help in that aspect!
3) Cooking good bacon and withdrawing from the flame before you "think they look like they are done". Good hint for sure!
4) Bacon in the oven; Works well with some brands of bacon better than others. However, get the right brand of bacon for the oven and it is a winner.
My wife has now become profecient with a good early morning southern style breakfast. If I am going to work before her, she will cook me up a couple of eggs and bacon and/or a patty of two.
If she is going to work before me, I do the same for her with one egg O/H and a couple of patties of Hot and Spicy spam or Jimmy D.
On another note: I have gained a couple of pounds with all the experiments to a good southern breakfast. It has been a good learning lesson, for sure.
Good job lardass.......
- Thread starter
- #39
Well, yeah, I had to step up my PT routine to lose the couple of pounds and maintain.
PT during noon chow hours and PT (running) when I get home.
Life is bitch to stay sexy as I get older.
Anyway, this is my block leave week, I won't have the good food for much longer.
Still going?