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#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.
#27 Jan 16 2012 at 12:41 PM Rating: Decent
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my new favorite is pancake muffins =)
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#28 Jan 16 2012 at 5:01 PM Rating: Excellent
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Uh... Is it too late to suggest that you wait until right before you're going to flip/fold/whatever your eggs to add the bacon? I thought everyone knew to add other bits in right then (bacon/ham, veggies, whatever). Now I totally want to make an omelet.
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#29 Jan 16 2012 at 7:48 PM Rating: Good
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I'm totally doing this for breakfast. In 5 hours. Stupid internet...
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#30 Jan 16 2012 at 8:14 PM Rating: Excellent
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I'm totally doing this for breakfast. In 5 hours. Stupid internet...


My favorite is when you reach the point that it makes more sense to just stay up the rest of the night.
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#31 Jan 17 2012 at 8:43 AM Rating: Excellent
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Have the day off from work. Got out at 6:20 am. Stopped at the local market and picked up a dozen jumbo eggs, milk, bread. I'm making
breakfast for myself today.

First crack three eggs in a bowl.

Screenshot


I add Half and Half to my scrambled eggs it makes them fluffier.

Screenshot

Then I mix using a whisk.

Screenshot

Of course Bacon is important! I prefer Oscar Mayer.

Screenshot

I like to add tomato's and Jalapeños to my eggs.

Screenshot

Mix them in with the eggs after dicing up.

Screenshot

Ah! The Bacon nice and crispy from the microwave.

Screenshot

Cooking nearly done.

Screenshot

Add the crumbled Bacon on top!

Screenshot

Finished scrambled and ready to eat!

Screenshot
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#32 Jan 17 2012 at 4:02 PM Rating: Decent
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Nomnom! That looks hella good! Smiley: drool

Although, I'd have put red/green peppers and onions in rather than the jalapenos. Actually, to be fair, there's so much good stuff you can add into the eggs, but you can just only fit so much.
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#33 Jan 17 2012 at 4:55 PM Rating: Good
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Did you really just say "hella"? Smiley: facepalm
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#34 Jan 17 2012 at 6:22 PM Rating: Decent
gbaji wrote:
Nomnom! That looks hella good! Smiley: drool

Although, I'd have put red/green peppers and onions in rather than the jalapenos. Actually, to be fair, there's so much good stuff you can add into the eggs, but you can just only fit so much.


I tend to put too many tomato's in my scrambled eggs. I hate to waste any of a tomato. Jalapeños are plenty spicy and really inexpensive
here in Texas. I've used red onions and bell peppers at times.
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#35 Jan 17 2012 at 8:12 PM Rating: Excellent
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Nilatai wrote:
Did you really just say "hella"? Smiley: facepalm


Yes. Yes, I did. Smiley: waycool
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#36 Jan 18 2012 at 6:35 PM Rating: Good
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gbaji wrote:
Nilatai wrote:
Did you really just say "hella"? Smiley: facepalm


Yes. Yes, I did. Smiley: waycool


Real.
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#37 Jan 18 2012 at 6:40 PM Rating: Good
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I am planning a new play date menu - cheesy hashbrowns, brats simmered in beer and then wrapped in bacon and roasted, guacamole (because the hostess has chips). `

More to follow but the menu is not complete...

Kao I am truly working on incorporating smoked gruyere in something!

Edited, Jan 18th 2012 7:45pm by eiran
#38 Jan 18 2012 at 11:09 PM Rating: Decent
eiran wrote:
I am planning a new play date menu - cheesy hashbrowns, brats simmered in beer and then wrapped in bacon and roasted, guacamole (because the hostess has chips). `

More to follow but the menu is not complete...

Kao I am truly working on incorporating smoked gruyere in something.


You know that Johnsonville has beer in Brats now. No need to soak them.
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#39 Jan 19 2012 at 4:15 AM Rating: Good
I'd just like to point out that any caspacins are Satans gonads.
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#40 Jan 19 2012 at 8:43 AM Rating: Good
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Mistress Tailmon wrote:
eiran wrote:
I am planning a new play date menu - cheesy hashbrowns, brats simmered in beer and then wrapped in bacon and roasted, guacamole (because the hostess has chips). `

More to follow but the menu is not complete...

Kao I am truly working on incorporating smoked gruyere in something.


You know that Johnsonville has beer in Brats now. No need to soak them.



I know but cooking with beer is fun.
#41 Jan 19 2012 at 4:25 PM Rating: Good
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eiran wrote:
Mistress Tailmon wrote:
eiran wrote:
I am planning a new play date menu - cheesy hashbrowns, brats simmered in beer and then wrapped in bacon and roasted, guacamole (because the hostess has chips). `

More to follow but the menu is not complete...

Kao I am truly working on incorporating smoked gruyere in something.


You know that Johnsonville has beer in Brats now. No need to soak them.



I know but cooking with beer is fun.

My brother makes a pretty awesome cider and leek sauce for pork.
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#42 Jan 19 2012 at 7:58 PM Rating: Good
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eiran wrote:
I am planning a new play date menu - cheesy hashbrowns, brats simmered in beer and then wrapped in bacon and roasted, guacamole (because the hostess has chips). `

More to follow but the menu is not complete...


Am I the only one who thought this meant that unruly kids would be cooked? Or am I going to be all alone in ****?
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#43 Jan 19 2012 at 8:03 PM Rating: Good
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gbaji wrote:
eiran wrote:
I am planning a new play date menu - cheesy hashbrowns, brats simmered in beer and then wrapped in bacon and roasted, guacamole (because the hostess has chips). `

More to follow but the menu is not complete...


Am I the only one who thought this meant that unruly kids would be cooked? Or am I going to be all alone in ****?


Roast in **** lol!!! rate up sir!

#44 Jan 19 2012 at 9:34 PM Rating: Good
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If that's all it takes to go to **** then I'll be running the place three weeks after arrival.
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#45 Jan 20 2012 at 3:03 AM Rating: Good
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Tailmon, your signature is terrible in every conceivable way.
#46 Jan 20 2012 at 5:34 AM Rating: Good
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You're just jealous because you don't have a paragraph.
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#47 Jan 20 2012 at 7:25 AM Rating: Decent
Belkira wrote:
Tailmon, your signature is terrible in every conceivable way.


I was doing a bit of testing from my new book. I didn't think people would be so offended by it.
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#48 Jan 20 2012 at 7:37 AM Rating: Decent
Ok it's fixed now!
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#49 Jan 20 2012 at 7:55 AM Rating: Good
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Can you add a spoiler to a signature? Could have your one line teaser followed by the rest of what you used to have, if you cna use them there.
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#50 Jan 20 2012 at 8:54 AM Rating: Decent
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Uglysasquatch wrote:
Can you add a spoiler to a signature? Could have your one line teaser followed by the rest of what you used to have, if you cna use them there.
Can you just hide signatures? Is there really any reason to complain about them? Do you find so much valuable information contained in them that you just have to keep them visible? I made them visible just to see what all the fuss here is about, and lo and behold, most people have the same signatures I remember them having, and I just hid them again.

You people will complain about anything.
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#51 Jan 20 2012 at 9:24 AM Rating: Good
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Wth? I was trying to help her by offering the possibility of another option as opposed ot jsut removing it.


And yes, there is a reason to complain about signatures. It's like you don't even know any of us.
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