Thread: Rise and shine! The Breakfast car is now open. Show us your Breakfast !!

Originally Posted by 32t

I am laughing at myself when I say this......

Why bother to cut the egg when you can take a bite of that an then the bread? Or roll the whole egg in the bread?

If I was paying$50 for this in a diner then I can try to understand the theory of value added.

Eggs and toast!

If I had to guess, I'd be willing to bet that he is having his eggs & toast this way: because it is (if only slightly) healthier than the eggs being fried. But cutting them still gives the easily consumed form-factor that is sandwich-shaped foods.

When I eat that, the eggs are over-hard, and the toast isn't toasted... because toast hurts my gums. Frequently, it will be between two slices of not toasted toast, with thin Miracle Whip on each, and a light dusting of Lawry's. Now that is a good sammich, with a simple but robust bouquet!

Originally Posted by Lolita1x2

Rye bread, hard boiled eggs, butter, black pepper.
More like elevenses, but it is Saturday afterall...

Attachment 252334

Excellent presentation on the eggs.looks good!

I couldn't sleep and woke up early today. So I got batch of yeast batter going for waffles. By the time the wife woke up it was ready. And I still had a few sausage patties from my last batch.

Since I'm not a baker,does the yeast make a significantly noticeable difference in taste or texture. I would think it does but I guess I'm more curious as to the what as opposed to yes or no. I know the difference in donuts(cake vs yeast) and using sourdough batter but .......

More importantly...If I add reconstituted yeast to my instant pancake mix,will it work ?

Originally Posted by Nightblade

Since I'm not a baker,does the yeast make a significantly noticeable difference in taste or texture. I would think it does but I guess I'm more curious as to the what as opposed to yes or no. I know the difference in donuts(cake vs yeast) and using sourdough batter but .......

All I can tell you is that it makes the lightest, lacey, and crisp waffles. The recipe is in the recipe thread. The downside is that the batter needs at least an hour of rise time. More is better.

Originally Posted by OCDshaver

All I can tell you is that it makes the lightest, lacey, and crisp waffles. The recipe is in the recipe thread. The downside is that the batter needs at least an hour of rise time. More is better.

What about the second question??

Originally Posted by Nightblade

What about the second question??

Your pancake mix already has a leavening agent in it in the form of baking powder. I don't know that adding yeast is the way to go.

Originally Posted by OCDshaver

Your pancake mix already has a leavening agent in it in the form of baking powder. I don't know that adding yeast is the way to go.

Aw..ya should have let him put it in.
I can only imagine what would have happened. Probably blow the lid off the waffle iron. [emoji23]

Luckily it would've been for pancakes in which case they would only inflate a little more than usual but,just to spite you......I'm doing it tomorrow and we shall see.