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Making BreakfastFollow

#1 Jan 14 2012 at 8:24 AM Rating: Good
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One of my favorite breakfast foods is scrambled eggs with bacon pieces cooked in. Cut up a couple slices of bacon and drop them in the eggs while scrambling.

The only issue is that the bacon loses its crunch. I like the bacon to be in the eggs while it's cooking (the egg cooks around the bacon) rather than just mixed in afterward. Anyone have any tips on how to help the bacon retain it's crispness yet still be cooked in the eggs?
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#2 Jan 14 2012 at 8:54 AM Rating: Excellent
Are you cooking the bacon before putting it in the eggs? Eggs cook faster, so it seems to me that it's not getting crispy because it's not cooking for as long. If that's the case, cooking the bacon a little bit beforehand and then putting the eggs in would probably do the trick. This is just guesswork for me, but it makes sense I think.
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#3 Jan 14 2012 at 9:26 AM Rating: Good
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Yes, the bacon is completely cooked and crispy before adding it to the eggs.
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#4 Jan 14 2012 at 10:26 AM Rating: Excellent
TirithRR wrote:
Yes, the bacon is completely cooked and crispy before adding it to the eggs.
Well then, it may be soaking up some of the egg before the egg gets cooked. Could you try letting the egg cook just a little bit before adding the bacon? I'm just trying to reason through solutions for you.
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#5 Jan 14 2012 at 10:28 AM Rating: Good
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I'm guessing I'm going to have to find the happy medium between the crispy bacon and the amount of egg cooking into the bacon. I'll have to test a few batches.
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#6 Jan 14 2012 at 12:09 PM Rating: Good
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TirithRR wrote:
I'm guessing I'm going to have to find the happy medium between the crispy bacon and the amount of egg cooking into the bacon. I'll have to test a few batches.


Add the bacon well after the egg starts to cook. There's a 2-3 minute window before the eggs are done that is perfect for adding bacon, cheese, potatoes, whatever. You're probably adding the bacon at the start, giving it too much time to cook down and become soggy.
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#7 Jan 14 2012 at 3:42 PM Rating: Good
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Fry bacon in pan. drain off most the grease, fry eggs in bacon pan. Crumble bacon back in at end.

You're welcome.
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#8 Jan 14 2012 at 4:20 PM Rating: Good
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Drain that grease off into a jar and hold onto it for cornbread, too.
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#9 Jan 14 2012 at 7:36 PM Rating: Good
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Always add the bacon last. Otherwise it soaks up any moisture and gets soft.
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#10 Jan 14 2012 at 9:19 PM Rating: Excellent
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I wonder if freezing bacon and adding it at the last second would be an improvememnt?
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#11 Jan 14 2012 at 11:17 PM Rating: Decent
if you wait to the end to add the bacon, the eggs dont get all the bacon flavor they could.
Here is what I'd do...
When I make omelets, I pretty much make the egg batter the same way as I would scrambled.
Eggs + Milk, beat'in together, cooked.
Omelet I let is cook a few minutes before trying to flip it. Scrambled gets mixed up as it cooks.

So for your issue, I'd cook the bacon. Pull it out and let it cool a tad. Dice/crunch it up into bits and add it back to the skillet. Pour eggs on top. Cook like and omelet, but then scramble it up when both sides are done.

If no good, over cook the bacon may help -.o
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#12 Jan 14 2012 at 11:20 PM Rating: Decent
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I'm not sure why this is still a discussion. Pawkes already laid out the appropriate technique, then Cat came along with the world's most reasonable follow up. Shouldn't we have moved on to other topics by now?
#13 Jan 15 2012 at 3:01 AM Rating: Excellent
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If we moved to other topics that nobody is posting how else could we +1.
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#14 Jan 15 2012 at 10:34 AM Rating: Good
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#15 Jan 15 2012 at 10:47 AM Rating: Good
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I had bacon and eggs this morning, but cooked in separate skillets because the eggs don't like the cast iron one without a ton of butter.
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#16 Jan 15 2012 at 11:29 AM Rating: Good
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Just so long as you're not having pancakes with your bacon.
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#17 Jan 15 2012 at 11:31 AM Rating: Excellent
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It works!

This is the default web page for this server.

The web server software is running but no content has been added, yet.
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#18 Jan 15 2012 at 12:49 PM Rating: Good
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Use some of your bacon grease to cook the eggs in for the bacony flavor. Then crumble bacon into eggs after they're cooked but before you remove from heat.

Honestly, the bacon should be in a crispy strip on the side.

I went to Annabelle's Bakery for bf today. I left with fresh-baked loaves of rosemary and oatmeal breads...and a couple day old buttermilk donuts. Smiley: grin

edit to add make sure the bacon stays well drained while cooking eggs.



Edited, Jan 15th 2012 7:53pm by Elinda
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#19 Jan 15 2012 at 3:36 PM Rating: Good
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Elinda wrote:
Use some of your bacon grease to cook the eggs in for the bacony flavor. Then crumble bacon into eggs after they're cooked but before you remove from heat.

Honestly, the bacon should be in a crispy strip on the side.

I went to Annabelle's Bakery for bf today. I left with fresh-baked loaves of rosemary and oatmeal breads...and a couple day old buttermilk donuts. Smiley: grin

edit to add make sure the bacon stays well drained while cooking eggs.

Your post of this solution is late, therefore I have the right to snort derisively in your general direction to show my superiority in having little or nothing to do and posting here.

*SNORT*
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#20 Jan 16 2012 at 12:20 AM Rating: Good
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Set the bacon on paper towels while you cook the eggs. Crisps em up reeeeaaal nice.
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#21 Jan 16 2012 at 5:10 AM Rating: Good
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Why would you intentionally make your bacon crispy?

That is the bacon that you messed up on.
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#22 Jan 16 2012 at 8:29 AM Rating: Good
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Timelordwho wrote:
Why would you intentionally make your bacon crispy?

Well, some people like to enjoy bacon to the fullest.
#23 Jan 16 2012 at 8:31 AM Rating: Excellent
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I made a bacon and egg sandwich this morning with pancakes. It was pretty good.
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#24 Jan 16 2012 at 8:39 AM Rating: Good
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You sicken me.
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#25 Jan 16 2012 at 8:43 AM Rating: Good
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Good.
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#26 Jan 16 2012 at 12:23 PM Rating: Good
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I love crispy bacon with white rice. Or fried spam with white rice. Now I'm craving it.
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