Free Republic
Browse · Search
News/Activism
Topics · Post Article

To: Kathy in Alaska; txradioguy; beachn4fun; StarCMC; Lady Jag; laurenmarlowe; GodBlessUSA; fatima; ...
















Good morning to everyone at the Canteen.
It's a cool 64º and light rain here this AM.




427 posted on 05/15/2010 4:48:43 AM PDT by Arrowhead1952 (Remember in November. Clean the house on Nov. 2. / Progressive is a PC word for liberal democrat.)
[ Post Reply | Private Reply | To 423 | View Replies ]


To: Arrowhead1952

Breakfast!

Couldn’t get back to sleep after waking at 3:00am, so I browsed on the computer until 5:30am. In the kitchen, I made myself an egg sandwich. This is the way I do that:

Heat the pan on medium until it’s hot, then drop some butter in, sashay that butter around to cover the entire pan bottom, and wait until the butter shimmers all over. (I’m not a chef, so I don’t know the real term for that.)

Then I crack a couple of eggs into the pan and break the yolks. I do not stir the eggs. Instead I use the spatula to form the cooking eggs roughly into the shape and size of the bread I’m toasting. I don’t want the eggs to be a uniform yellow, but rather, I want to see the individual white and yolk portions.

I salt while cooking the first side. There is probably some controversy as to when to salt, but I like this method best.

When the eggs are firm enough take the abuse, I turn them over. If they want to run, I keep them on the first side and wait a few moments to try again. The eggs will have a little bit of a light brown crust when they are cooked enough for my taste.

When the toast pops up, I spread a little mayo on both pieces and when the eggs are cooked through, I pick then up with the spatula and slide them onto one of the pieces of toast. I then cover with the other slice, cut in half, and I’m ready to get myself on the outside of my homemade egg sandwich.

Oh, and I make my coffee with a French Press. I don’t have a decent grinder, so I have my local coffee house grind some beans a pound at a time. There are a couple of African beans I like, but when I can splurge, it’s genuine Kona, baby! One of the keys to making coffee with a French Press is to press glacially slowly all the way down. This results in the least amount of grounds in the bottom of your cuppa.

I’m sure this can be filed under Too Much Information, but I enjoyed writing it.


428 posted on 05/15/2010 5:15:44 AM PDT by savedbygrace (Rev 22:20 He which testifieth these things saith, Surely I come quickly. Amen. Even so, come, Lord)
[ Post Reply | Private Reply | To 427 | View Replies ]

To: Arrowhead1952

French toast, raspberries...yummy! Thanks, Arrowhead. ((HUGS)) Have a great Saturday. But I am jealous....everyone has rain but me.

Does Murfi have a raincoat?


497 posted on 05/15/2010 4:45:48 PM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
[ Post Reply | Private Reply | To 427 | View Replies ]

Free Republic
Browse · Search
News/Activism
Topics · Post Article


FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson