I can understand why the Brits are turning up their noses to the bagel, with the English muffin being a far superior breakfast carb. Even moreso with breakfast sandwiches. But to deny the bagel, and even refer to it as a jew door stop, seems to be ignorant to me. And you’re probably getting the preparation absolutely wrong.

I’m with bosstrabs on baked beans. Missus and I ask our cook to double up on the sautéed button mushrooms instead, much much better when we’re doing a full English.

And eggs on toast is splendid. Blain and Millsy know what’s up. Si being a cretin, as per.

Also the Ramsay scrambled eggs technique is shit. Kenji FTW.

The problem with the bagel is its not not enjoyable to eat at all. It’s hard and dry and the dense texture sucks. And yes I’ve had a fair few to decide.

Gotta get the butter in there while it’s piping hot out of the toaster. Makes a world of difference. And you can’t let it sit around for 5-10 minutes. Gotta consume immediately. Crispy and crunchy on the outside, pillowy and soft in the inside. Some cold meats and Philly cheese on top, sorted.

Yeh but most places they aren’t even toasted. Maybe this is a Brit Aus thing? I had cream cheese and smoked salmon one in NYC and that wasn’t toasted from memory either. And that was also like eating a door wedge. Dry and miserable as fuck, like chewing a piece of leather.

Re scrambled egg, neither Ramsey or Kenji are of any use due to the amount of butter they use. Has to be a bit healthier for me.

A non toasted bagel will be absolutely horrific. No doubt.

True about the butter in the scrambled eggs, was going to add a disclaimer. The key is patience and low heat. And timing, turning off the stove and letting it cook in residual heat.

    rhouses

    Yeh that’s what I do with a touch of milk. Used to love adding grated parmesan or cheddar but that had to go too.

        Cankles-McJeggings some chopped parsley and chives work well too. Yeah I liked grating in some cheese, but soon went back to just the egg because it felt lighter, purer and a little more fluffier. Guess it depends on the mood also.

          Smoked salmon, Philadelphia cream cheese, capers and red onion on a fresh north eastern everything bagel is an absolute poem. I imagine having your teeth firmly attached to you skull helps for the enjoyment but idk.

          Full set thanks, Zackster. Still didn’t make it anymore enjoyable. Seems like they’ve gone out of their way to make it dry and stale. 3×2’s for you. Probably thought someone would steal it off them if they made it nice.

            zackster

            Can’t remember exact location as too long ago but definitely central . Brooklyn maybe. It’s not just there though, it’s the same everywhere I’ve ever had one.

              Well then all I can can say is thank god that this market data didn’t exist last week when Wells Fargo approved my small business loan for Sarnie Jim’s East London Breakfast Sandwich Shop. The Chips Butty on a Bagel would have sunk me!

                zackster

                You know full well a decent sandwich shop anywhere in America ( made by the British obvs) would absolutely clean up. So with that in mind youd better be looking for someone to run it for you.

                  rhouses
                  I’m not well fussy when it comes to scramble eggs. And you are right they do have to be cooked nice a slow with some butter and not to much milk as it can burn. I also use a whisk until it just starts to come together then use a spatula. I like them well seasoned with only a little cheese. Can’t stand them if it’s over cooked either.

                    The only reason Zackster can eat and enjoy bagels is because he has gnashers like this:

                    The basic rule of making your cooking taste good is to whack a load of salt, butter and/or cream in it. The amount of butter I see some chefs put in their dishes is horrendously heart attack inducing. I’m sure it tastes great BECAUSE YOU USED A SHIT LOAD OF BUTTER.

                    Doesn’t mean you need it and keeping it simple with just a bit of butter and salt is perfectly fine as long as you cook it the right way. You don’t need to put milk in to make it creamy either.

                    As for omelette, ole Jacques Pepin does the trick. Ramsay saying scrambled eggs is the true test of a chef was nicked from Pepin who got chefs to make omelettes.

                      BlainSA
                      I done one summer season in a local seaside restaurant serving all the tourists. I was in charge of cooking omelettes. Used to cook three at a time. A splash of oil in a very hot pan then one ladle of eggs per pan. Used to use a fork which was bent at the end so it wouldn’t scratch the pan. Cooked really fast until it almost set then spread out adding the topping then rolled into a plate.

                          Dubman

                          What frying pans are you currently recommending? Looking to renew soon. Tried so many and generally all seem to be wank on the coating front. All have 10 years of completely pointless warranty.
                          Considering German made Zwilling Madura also been looking at Circulon C series. My view is they are all shite and none live up to their warranty or expectation.