rhouses The key is patience and low heat. And timing, turning off the stove and letting it cook in residual heat.

That’s the most only sensible thing you’ve ever written on this board.

      BlainSA Am picturing Zack running into some American cafe with World’s Best Coffee on the outside and congratulating everyone.

      ELF vibes 👍

        vinnyt77
        Even my fried eggs are cooked on a slow heat. Can’t stand a crispy fried egg

            Dubman Oh, it was going so well…. 😉

            Love a crispy bottom on a fried egg. There’s a real art in achieving a crispy bum, a fully cooked white, and an unctuous, runny yolk…

                vinnyt77
                Slightly coloured yes. But not crispy. Just reminds ok a cheap fryup from a cafe

                  Dubman I really think the key is cleaning them.

                  Lol, I’d say that’s a good idea if you’re using frying pans regularly.

                    Mad_Cyril Glad he confirmed the Kerala trip, secures the identity of our beloved Derms. Was still a bit confused.

                      Don’t get me wrong Dermo, I’m not a fan of beigel’s.

                      But one of those salt beef numbers after a few beers is tremenballs.

                      I see nothing enticing about eating something that resembles Elton John’s ringpiece after an all night session either.

                        Cankles-McJeggings As pointed out by Dave, bagels are for Jews, Sepos and homosexuals.

                        You both missed off hipsters/cunts.

                        As you can see by their apparent ‘trendiness’ to Guardian food clowns like Edwand

                            MC, you’d love a salt beef beigel, think of it as a corned beef roll but better!

                            I think you’ve made your point on the spelling of bagel there enwand. Fully reinforcing MC’s hipster cunt reference because only hipster cunts in Shoreditch and Brick lane would be tedious/pretentious enough to refer to them as that. Everyone else just calls them bagels.