Perfectly cooked bacon as discussed earlier....

[rascal]

This was raised in an earlier discussion, I said I would post pics of my wife's breky this morning. She likes her eggs the same ss Morning Glory just cooked through. She also like crispy bacon which she saves until last to savour the crispy taste. 10/10 according to her. I just had a cup of tea.
What do you think of this bacon, grilled of course and the recipe for the bacon is my friends recipe who is 75. Butcger says its dry cured. I buy for $20 kg which is cheap IMHO. It even smells old school bacon.

Russ

 

[garlichead]

I cure and smoke my own pork belly for bacon. Lately I just use centre cut and slice to order and start in a cold oven set at 350 on parchment. That's my best result so far.

 

[Morning Glory]

The bacon looks perfectly cooked but if you think those are 'just cooked through' scrambled eggs 'like I like', then you haven't seen mine.

 

[TastyReuben]

The bacon looks perfectly cooked but if you think those are 'just cooked through' scrambled eggs 'like I like', then you haven't seen mine.

Yours are more like this:

 

[Morning Glory]

Here are some scrambled eggs I cooked a while ago. Not a brilliant photo but you will get the idea. In fact, I'm sure I can do better. My quest for perfectly formed moist creamy curds flowing onto the plate will continue.

 

[The Velvet Curtain]

Here are some scrambled eggs I cooked a while ago. Not a brilliant photo but you will get the idea. In fact, I'm sure I can do better. My quest for perfectly formed moist creamy curds flowing onto the plate will continue.

View attachment 64795

Definitely, they need to come off the gas a lot earlier than looks right, so by the time you pick up your fork they have only just stopped running thanks to their own heat.

 

[Morning Glory]

Definitely, they need to come off the gas a lot earlier than looks right

So true. Also adding a knob of butter at the end will stop them cooking further.

 

[rascal]

Here are some scrambled eggs I cooked a while ago. Not a brilliant photo but you will get the idea. In fact, I'm sure I can do better. My quest for perfectly formed moist creamy curds flowing onto the plate will continue.

View attachment 64795

They were like yours but continued cooking while I remembered to take a pic, grab camera, try to get a pic of bacon so I wasn't quite worried about the eggs. She too likes them just cooked but still runny.

Russ

 

[rascal]

Definitely, they need to come off the gas a lot earlier than looks right, so by the time you pick up your fork they have only just stopped running thanks to their own heat.

They were still in the pan cooking as I grabbed the phone. Primary shot was the bacon.

Russ

 

[rascal]

So true. Also adding a knob of butter at the end will stop them cooking further.

I add before adding egg, you think after is the way??

Russ

 

[Morning Glory]

I add before adding egg, you think after is the way??

Russ

Both!

 

[rascal]

Both!

Ok, I'll do that this Saturday. Two knobs. Or three if you count me. Lol.

Russ

 

[TastyReuben]

So true. Also adding a knob of butter at the end will stop them cooking further.

I've also seen people hold back a bit of the raw egg to add back to stop the cooking.

 

[caseydog]

I put a copious amount of butter in the pan, then add my scrambled eggs, and keep everything moving. I plate them a little before they are done to my liking.

CD

 

[garlichead]

I put a copious amount of butter in the pan, then add my scrambled eggs, and keep everything moving. I plate them a little before they are done to my liking.

CD

Ditto /end thread.