Cooking a fry yourself - best ingredients?

nlgbbbblth

Sausages
Tesco Finest Cumberland
or
Marks and Spencer Pork and Apple
I'd rank Superquinn in third place.

Rashers
Hard to get the perfect bacon, something that doesn't lose its size once it hits the pan.
Shaws thick cut is probably the closest

Pudding
Denny select for white
Clonakility for black

Eggs
Tesco organic

I use a large frying pan (12 inches wide) and start off with the sausages, wait five minutes and add the pudding. Another five minutes and the rashers go on. In the interim the top oven is on at 100 degrees with the plates inside.
Once cooked I de-grease with kitchen roll and pop the stuff in the oven for a few minutes while I do the eggs.
If a yolk breaks I throw it out. I like getting a white 'skin' on my egg yolks and runny inside but find it difficult to perfect. Flipping the egg at the end usually makes the yolk instantly hard. Any tips? Maybe I should turn the egg over within seconds of it hitting the pan?

smashey

nlgbbbblth wrote:

Any tips?

Yeah. Get the wife to make it.

ballroom blitz

pour the oil over the yolk with a spoon repeatedly until it goes white works every time.

CoNfOuNd

I like getting a white 'skin' on my egg yolks and runny inside but find it difficult to perfect.

Fry eggs at a low temperature. Don't rush them.

Splash/pour oil over the yolk to get the 'white skin'.

Don't forget to fry up some mushrooms and have tomatoes under the grill!

Thrill

smashey wrote:

Yeah. Get the wife to make it.

Yes. The most important ingredient of all.

Miss Fluff

I don't have a beer gut or receding hairline but love a weekly fry.

Particularly partial to:
Superquinn sausages
Galtee Thick Cut Tender Cure rashers
Clonakilty white pudding
Superquinn Free Range Super eggs
Grilled tomatoes
McCambridges brown bread
Steaming mugs of strong builders tea.

Henry Ford III

Ultimate includes all of the above and a fried slice of bread. Very healthy

yabadabado

"I like getting a white 'skin' on my egg yolks and runny inside but find it difficult to perfect. Flipping the egg at the end usually makes the yolk instantly hard. Any tips? Maybe I should turn the egg over within seconds of it hitting the pan?"[/QUOTE]

the best thing to do is once you crack the egg onto the pan get a saucepan lid and place ie over the egg it will cook perfect without the need for flipping it over . cook it on a medium heat for aslong as required to get it the way u like

maximusdecimus

nlgbbbblth wrote:

Sausages
Tesco Finest Cumberland
or
Marks and Spencer Pork and Apple
I'd rank Superquinn in third place.

i have to disagree superqiunn sausages are numero uno:D

copacetic

nlgbbbblth wrote:

Once cooked I de-grease with kitchen roll and pop the stuff in the oven for a few minutes while I do the eggs.

i'm sorry I just have to point out that 'de-greasing' is not going to get you anywhere with your beer gut. As mentioned on the other thread earlier: Get everything cooked then make a little space to break the eggs into. They'll flow around and seal everything together nicely.

You also need to get tomatoes and mushrooms in there as well as the meats.

crosstownk

maximusdecimus wrote:

i have to disagree superqiunn sausages are numero uno:D

Yeah - Superquinn sausages are number one in my book.

I like to throw on a couple of hash browns and maybe a slice of liver. Mushrooms are a must too. Not mad on beans with a fry but have often fried a waffle too - just to soak up the runny egg yolk.

Damn - this is making me hungry.

rediguana

Those M&S sausages that have bits of roast pork and apple in them make me think that heaven really can be here on earth.

I sometimes wilt baby spinach to up the vegetable score. And occasionally I'll have smoked salmon too, with all the bits of pig.

A man should cook his own fry, by the way. If you want a woman to cook for you, you should've stayed with your mum (if you're not already still living with her, that is).

the_syco

nlgbbbblth wrote:

I use a large frying pan (12 inches wide)

...

Any tips?

Aye, get a George Foreman.

SligoBrewer

rediguana wrote:

Those M&S sausages that have bits of roast pork and apple in them make me think that heaven really can be here on earth.

I sometimes wilt baby spinach to up the vegetable score. And occasionally I'll have smoked salmon too, with all the bits of pig.

A man should cook his own fry, by the way. If you want a woman to cook for you, you should've stayed with your mum (if you're not already still living with her, that is).

begone!!

admiralofthefleet

superquinn sausages are the best, or gilsons butchers in rathfarnham
any back rasher with the rind on
shaws pudding
mushrooms
chivers beans
beef tomatoes
fried egg
mc cain hash browns
granby burgers
yr brown sauce
vogels brown bread

The Ritz

Ye Gods !!!!

The place is full of wimmins........ Do ye not know that one of the great redeeming features of a super fry-up is that someone else cooks it, supplies copious quantities of tea and fresh toast while you're eating it, and does the wash up when you're finished.........

Required ingredients.......

Sausages, rashers, eggs, tomatos, mushrooms, beans, fried potatos, fried bread, toast and lots of tea.

I have casually noticed that Mrs. Ritz uses a second frying pan for the eggs - on a low heat in lots of oil, lovingly flipping the eggs over so that they come out just right - they also tend to arrive on the plate a couple of minutes after the initial onslaught of grub, so that they have just the right runny consistency.......... "Eat that while it's hot.....". Mmmmmm, Devotion, brothers, Devotion.


Ritz.

John Mason

nlgbbbblth wrote:

Sausages

If a yolk breaks I throw it out. I like getting a white 'skin' on my egg yolks and runny inside but find it difficult to perfect. Flipping the egg at the end usually makes the yolk instantly hard. Any tips? Maybe I should turn the egg over within seconds of it hitting the pan?

Put a plate or a lid over the frying pan, the steam makes make the "white steam", this is what all the resturants place do - its the only way to make the perfect fried egg

John Mason

ooops Yapbb... got in there before me

delly

A tip to stop bacon from curling is to prick it a few times with a cocktail stick.

/EDIT And regarding the eggs, in order to have the top cooked and runny inside, I tilt the pan at a 30 to 40 degree angle to let the oil run to the bottom, I then spoon it over the top of the eggs which does the job in no time.

Henry Ford III

I have a shocking revelation to make Brothers.

I grill my bacon.

Tom Dunne

Henry Ford III wrote:

I grill my bacon.

Get out. Get Out! GET OUT OF HERE YOU HEALTH-FREAK!

For the perfect egg, drop it into a bowl and microwave it. Perfectly round, can be done hard or soft, don't overdo it, though, as it can go a bit rubbery.

For the love of Jebus. Is that what this forum has come to? Recipes and cooking tips?

I hate to say I told ya, but the minute we let wimmin in here, the place just went downhill.

:rolleyes:

The Ritz

I grill my bacon.

Aaaaaaarrggghhhh !!!!!



Ritz

Degsy

maximusdecimus wrote:

i have to disagree superqiunn sausages are numero uno:D

Kearns' sausages FTW

rediguana

Henry Ford III wrote:

I have a shocking revelation to make Brothers.

I grill my bacon.

Jesus - even I don't do that. And why are you calling it "bacon" and not "rashers"? Tsk Tsk.

jester77

What's with the egg problems, add enough oil to the pan so that the egg is covered. Simple really.
And what's with this grill talk :eek:

bspoke

Superquin sossies
Hickory smoked rashers
Shaws black and white pud
mushrooms
tomato
fried egg
scrambled egg (you need options)
Brennans sliced pan (ask hersmelf how to check for freshness -or better yet just get her to do it)
Kerrygold

As for how to cook the perfect egg I am of the 'flick oil over the yoke' school of frying.

As has been said a fry up is the only time man should cook for himself - inoors anyway. BBQ is a completely different kettle of fish

maximusdecimus

grill talk forshame!! anyway quick question,after slicing up white pudding and when throwing it into the pan im prone to eat a couple of slices raw. so question is would any one else eat a slice or two of raw pudding or am i just a sick sick puppy:rolleyes:
its actually quite nice!!

CiaranC

Degsy wrote:

Kearns' sausages FTW

Amen brother.

Irish Wolf

Paul Rankin - him that what used to be on the telly - lends his name to quite a tasty sausage...

Maccattack

For best results.

Plonk yourself at the table and yell:


'COOK ME BLEEDIN FRY WOMAN!!!'


Works for me. I get the odd frying pan across the head now and then but its worth it.

MikeHoncho

Has anyone else discovered the delight that is "Rudds Puds"? I get them in my local Superquinn when picking up the sausages. They are a piece of black pudding with white pudding in the centre. They call it a roulade apparently and its bleedin delicious. Another thing im fond of with my frys is soda farls stick them on the pan after you have finished cooking the meat to soak up the excess grease that thinks its got away. As far as eggs go a tip is if you scramble them to do them in a pot rather than a pan. Just before they are about gooey enough to take off throw in a nob of butter and mix it in. I do love my frys.

smashey

Maccattack wrote:

For best results.

Plonk yourself at the table and yell:


'COOK ME BLEEDIN FRY WOMAN!!!'


Works for me. I get the odd frying pan across the head now and then but its worth it.

Brother Mac, you shouldn't have to shout. A glance towards the table should be all the message she needs.

Tom Dunne

Or as we say in my country..... *claps hands*

bspoke

The only thing about scrambled eggs is that they are a bit low in fat as standard.

I find that grating a block of Kilmeaden in there aswell will increase the fat contetc and has the added bonus of not tasting bad either.

MarkR

I've drooled all over my keyboard now. One thing you have to try is a fried banana. Have someone slice it down the length and throw it on the pan til it's brown. Kind of a fried breakfast desert.

tom dunne

tom dunne wrote:

Or as we say in my country..... *claps hands*

Do i get a spotters badge for the American dad reference?

bspoke

MarkR wrote:

I've drooled all over my keyboard now. One thing you have to try is a fried banana. Have someone slice it down the length and throw it on the pan til it's brown. Kind of a fried breakfast desert.

Fried dessert you say. This seems like an intriguing idea and a long with a few pints of the golden nectar it is surely the perfect accompaniement to a big greasy fry up

seatleon2000

Marks outta ten lads :

Cmar-Ireland

Don't forget some thick cut brown bread. Generously coated with real butter (both sides) throwen on the pan with some onions.

Goes down a treat with a big fry-up

SligoBrewer

seatleon2000 wrote:

Marks outta ten lads :

your wife is a fine chef 9/10

I can still see bits of the plate. Surely some beans, mushrooms, fried potatoes could have filled those gaps.

I eat black and white pudding raw. Deenys white raw is lovely, tastes like that pork and onion sandwich meat.

bspoke

seatleon2000 wrote:

Marks outta ten lads :

No fried mushrooms
No fried tomatoes
no fried bread
no scrambled eggs
Can still see th plate

shall I continue


i give it 5/10 for effort anyway

jester77

seatleon2000 wrote:

Marks outta ten lads :

hmm, as others have said... where's the beans, mushrooms, tomatoes and fried spuds/hash browns??

But what stands out most to me is the ratio of meat to egg yolk, what's with just 1 egg?? Definitely not enough yolk to go round there. Needs at least 2 more eggs.

Mahatma coat

Looks OK, but it'd need to be tested, tell ya what, have the missus knock up another one and stick it in the post yo can get me at

Podge

Brisbane
Box 134
QLD < actual postcode would be a bit much now >
Australia.

I can get you a diplomatic parcel from some of my PNG consul mates

rediguana

seatleon2000 wrote:

Marks outta ten lads :

8/10 for sheer calorific content. It would take many days for the average BG&RH Boardster to work that one off.

The presentation, too, is commendable. Well done.

Mahatma coat

rediguana wrote:

8/10 for sheer calorific content. It would take many days for the average BG&RH Boardster to work that one off.

The presentation, too, is commendable. Well done.

what is this strange concept thou spake of ?


Brother I fear that thou hast faltered from the true path

rediguana

Mahatma coat wrote:

what is this strange concept thou spake of ?


Brother I fear that thou hast faltered from the true path

Well, if you went to the gym and worked your balls off, you could burn up those calories in 2-3 hours. But I said DAYS. To use this amount of time to use up that fry energy would involve nothing more than lying on a couch, breathing and occasionally readjusting your prone posture in order to let that troublesome fart get out.

Mahatma coat

rediguana wrote:

Well, if you went to the gym and worked your balls off, you could burn up those calories in 2-3 hours. But I said DAYS. To use this amount of time to use up that fry energy would involve nothing more than lying on a couch, breathing and occasionally readjusting your prone posture in order to let that troublesome fart get out.

yeah but thats merely a snack, when in this prone position on the couch you should still be puttin in the hard yards on the Belly, consuming copious amounts of beer and even more greasy food

Mahatma coat

Anyway all this talk of food has put me in the mood for a *piefloater with chips and gravy, So I'm off down the road to get me one.


*piefloater
take any Ausie meat pie - my fave is Steak bacon and Cheese-
cut the top off
apply liberal amounts of Ketchup internaly
cover meat and ketchup with mushy peas
replace pielid
cover pie and chips in gravy

enjoy with a few stubbies

jester77

Mahatma coat wrote:

Anyway all this talk of food has put me in the mood for a *piefloater with chips and gravy, So I'm off down the road to get me one.


*piefloater
take any Ausie meat pie - my fave is Steak bacon and Cheese-
cut the top off
apply liberal amounts of Ketchup internaly
cover meat and ketchup with mushy peas
replace pielid
cover pie and chips in gravy

enjoy with a few stubbies

That sounds well tasty.

Gravy, mmm... haven't had gravy in a long time, brings back good memories.
Anyone ever been to Limerick and tried out the Chicken Hut on O'Connell St. (not sure if it's still around) But they did the best gravy I've ever tasted. No idea what it was made of but it reminded me of mushy chicken skin batter! If you've had it you'll know what I mean

Henry Ford III

It's still there Brother Jester. About 400 yards from my desk.