One from the archives
This is a surprise. Earlier today I was trawling through a large folder, home to loads of mostly seascapes I’d shot nearby, on my hard drive. As my C drive was choker I decided to delete lots of unwanted photos, and found some early test shots of food from 2½ years ago toward the end of the folder. Long before I’d even considered doing a blog about food. Having said that this is probably going against the grain where my recipes are concerned, as most of them are fairly health conscious. This ain’t! Especially if eaten at what we refer to as a ‘greasy spoon’ cafe in most English towns and cities (I don’t remember eating this outside of England). Although, the eggs I’ve used were free range (cage free) and the chipped potatoes organic. However, the ham was processed. If ham was freshly cut off the bone from a leg of ham that was bought from an artisanal butcher then things would be very different. As for the photo! Well, what can I say. I was trying to gauge if my camera would work well in macro mode back then. And this was definitely before I started rummaging through local Charity shops to find fabrics and food props. Still, I do want to continue with my British breakfasts so I’m going with, even if I have no intention of updating the photo quite yet. It’s very seldom I eat this kind of thing these days. Besides, I’m not looking forward to piglet returning from its extended summer hols – I’m a nervous wreck every time the doorbell rings!
How to fry an egg:
- Put a large heavy-based pan or skillet on electric heat No 3. Don’t add oil until the pan heats and the egg is needed. When pan is hot take off heat and reduce heat to No 2. If cooking other ingredients for breakfast then try and do the egg last, and keep pan on low heat. When the egg is needed put the pan back on heat No 2, add a glug of oil (a light olive, rapeseed or sunflower) and carefully crack the egg into the pan. Allow to settle before trying to lift its edges with a fish slice. Keeping the egg toward the side of pan tilt slightly and spoon the oil over the egg white. If keeping it sunny side up then do spoon oil around the base of yolk, as I really don’t like any of the white to be at all runny. Keeping the pan on lowish heat prevents the underside from getting scorched, crunchy and definitely overcooked. When the egg white is firm if gently prodded with a fork take off heat until needed.
All photographs within Feed the piglet:
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