Breakfast

[teamsaint]

How about meringue?

I like meringue. Its just the texture of egg white that I can’t cope with. I should probably just keep back the white for meringue or whatever and fry up the yolk.

[Count Boso]

You two should maybe set up home - Jack Spratt and his missus!

It's interesting that in the bad, sad days of the war, my mother shared an egg between her two children, one got the white and the other the yolk - because that's what we then preferred. I suspect that my inability to tolerate yolk stems from that time. I share teamsaint's difficulty with texture. But a crispy fried - no, I won't go on in case it's upsetting to - some.

[vinteuil]

I like meringue. Its just the texture of egg white that I can’t cope with. I should probably just keep back the white for meringue or whatever and fry up the yolk.

... or use the whites for meringues and the yolks for mayonnaise.


.

[Joseph K]

Take two cloves of garlic (today one of the cloves was big and actually split into two itself, so it was like I had three) and thinly slice, then start frying in a generous wad of butter. Then add a sausage (in my case, a vegetarian sausage). Then add two or three sliced mushrooms, depending on size. At this point I drizzle some olive oil over the mushrooms and where I'm about to put the egg. Add egg on free part of pan. Add salt and pepper. Wait for it to cook. Make toast, butter toast.

The other day, with left over smoked tofu (the brand called 'tofoo') I decided to use that instead of sausage. So I put some butter in the frying pan and put the slices of tofu in (which need to be in for about 10 minutes) then the slices of garlic (today I used three cloves) then mushrooms. Then I decided on a whim to sprinkle some hot smoked paprika and chives over the tofu and mushrooms, as well as salt and pepper. While that's cooking I poached an egg (which is what I do these days - having everything fried isn't terribly healthy) and made the toast.

It was very tasty, especially since the tofu crisped up nicely.

[oddoneout]

The other day, with left over smoked tofu (the brand called 'tofoo') I decided to use that instead of sausage. So I put some butter in the frying pan and put the slices of tofu in (which need to be in for about 10 minutes) then the slices of garlic (today I used three cloves) then mushrooms. Then I decided on a whim to sprinkle some hot smoked paprika and chives over the tofu and mushrooms, as well as salt and pepper. While that's cooking I poached an egg (which is what I do these days - having everything fried isn't terribly healthy) and made the toast.

It was very tasty, especially since the tofu crisped up nicely.

You've reminded me. Smoked tofu was a surprise and very pleasant discovery a good few years ago, but since there is no longer a family to cook for it has fallen off my radar. However I think I should look it out again as part of my 'storecupboard' shopping, and portion it up for the freezer. The texture does suffer somewhat but not desperately so.