Cooking a fry yourself - best ingredients?

nlgbbbblth · 07-05-2007 01:21PM #1

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 · 07-05-2007 01:23PM

nlgbbbblth wrote:

Any tips?

Yeah. Get the wife to make it.

ballroom blitz · 07-05-2007 01:26PM

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

CoNfOuNd · 07-05-2007 01:31PM

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 · 07-05-2007 01:32PM

smashey wrote:

Yeah. Get the wife to make it.

Yes. The most important ingredient of all.

Miss Fluff · 07-05-2007 03:42PM

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 · 07-05-2007 04:34PM

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

yabadabado · 07-05-2007 06:01PM

"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 · 07-05-2007 06:17PM

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 · 07-05-2007 06:25PM

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 · 07-05-2007 06:33PM

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 · 07-05-2007 06:39PM

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 · 07-05-2007 07:33PM

nlgbbbblth wrote:

I use a large frying pan (12 inches wide)

...

Any tips?

Aye, get a George Foreman.

SligoBrewer · 07-05-2007 10:47PM

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 · 07-05-2007 11:47PM

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 · 08-05-2007 01:03AM

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 · 08-05-2007 07:56AM

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 · 08-05-2007 07:58AM

ooops Yapbb... got in there before me

delly · 08-05-2007 08:01AM

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 · 08-05-2007 08:25AM

I have a shocking revelation to make Brothers.

I grill my bacon.

Tom Dunne · 08-05-2007 09:07AM

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 · 08-05-2007 09:08AM

I grill my bacon.

Aaaaaaarrggghhhh !!!!!

Ritz

Degsy · 08-05-2007 09:11AM

maximusdecimus wrote:

i have to disagree superqiunn sausages are numero uno:D

Kearns' sausages FTW

rediguana · 08-05-2007 09:17AM

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 · 08-05-2007 11:48AM

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 · 08-05-2007 01:02PM

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 · 08-05-2007 01:03PM

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 · 08-05-2007 01:05PM

Degsy wrote:

Kearns' sausages FTW

Amen brother.

Irish Wolf · 08-05-2007 02:56PM

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

Maccattack · 08-05-2007 03:03PM

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 · 08-05-2007 03:11PM

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.

Cooking a fry yourself - best ingredients?

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