Green !BEERiVqJJw started this discussion 10 years ago#55,930
Meta might like this.
Slice up some chorizo, chunkier is better. Give a couple of sprays of oil on your pan. Start frying the chorizo. When the chorizo is browned on each side and there is a lot of oil in the pan, and a slice of bread (white preferably). The bread soaks up the oil from the chorizo. Make sure the bread is browned on both sides and crack an egg over the bread a la French toast. When the egg is fried on the bread correctly serve up. Spread the eggy toast with butter and a dash of salt (low fat marge for the health conscious), I use onion salt. If you aren't having chest pains by the time you've finished eating it then you've done it wrong.
Anonymous B joined in and replied with this 10 years ago, 11 minutes later[^][v]#722,948
That works better if you put a hole in the bread equal to the size of just the yoke. Expecting the egg to cook on the browned bread surface?
Green !BEERiVqJJw (OP) replied with this 10 years ago, 1 minute later, 13 minutes after the original post[^][v]#722,950
@previous (B)
I flip the bread like a tard wrangler.
Syntax replied with this 10 years ago, 6 hours later, 6 hours after the original post[^][v]#722,972
@previous (Green !BEERiVqJJw)
That's ok - I have never gotten past despising runny white - I also despise a firm yoke so its tricky to get that flipping just rite. I have worked out the most perfect way to poach the egg so it comes out most perfect every time.
chili dog !!81dzJNNYL joined in and replied with this 10 years ago, 2 hours later, 8 hours after the original post[^][v]#722,997
@previous (Syntax)
Nowhere makes a good egg over hard. They always undercook it
Metæ joined in and replied with this 10 years ago, 10 minutes later, 8 hours after the original post[^][v]#722,999
@OP
I do like chorizo (though the European kind is hard to find here -- we have the Mexican version which is like raw seasoned minced pork). I don't think I'd go for the bread being soaked with oil though. Even I have my limits!
I'd recommend topping the bread with sliced chorizo and then covering it with grated cheddar cheese and toasting it instead.
Metæ double-posted this 10 years ago, 1 minute later, 8 hours after the original post[^][v]#723,000
@722,972 (Syntax) @722,997 (chili dog !!81dzJNNYL)
I can't stand cooked egg yolks. It's gotta be sunny side up, over easy, or nothing for me.
chili dog !!81dzJNNYL replied with this 10 years ago, 35 minutes later, 9 hours after the original post[^][v]#723,002
@previous (Metæ)
runny eggs in any form disgust me
Anonymous E joined in and replied with this 10 years ago, 2 hours later, 11 hours after the original post[^][v]#723,022
That's a strange way to make French toast. Have you tried soaking the bread in whisked eggs before it goes in the pan?
Maybe I should try this chorizo eggy bread recipe though.
buto joined in and replied with this 10 years ago, 26 minutes later, 12 hours after the original post[^][v]#723,030