Tips on an English Breakfast

I’ve been making my own extravagant breakfast the past few days before I head back to college. Traveling Europe this summer was beautiful and intense (hard in many, many ways) but they had nothing like the English breakfast. These are a few useful tips to help the delightful breakfast come off better.

Eggs: only cook at the lowest temperature. Use two tablespoons or so of butter to grease the pan and then crack three eggs into the pan, pepper and salt them, and then flip after you can wiggle them around in the pan without any of the bottom sticking. After you flip them, place a slice of your favorite cheese on top and let it melt as you cook the bottom for a second time (still on low). Note: Cooking in bacon grease is great, but this should also be done at a low temperature.


Bacon: don’t do the American one-strip-flat deal, just throw in all the bacon you want into the pan and stir. It’ll take about 10 minutes or so but the bacon will be softer, no danger of crispiness, and still recognizable as meat.


Pancakes: I’m still working this out, but the one tip I do have is this: leave the batter still for about 20 minutes before cooking. Fluffiness is the ideal here. My professor Dr. Pakaluk has some good advice for cooking:

The best pancake is a fluffy pancake. To achieve fluffiness, it is absolutely imperative that the batter be mixed only as slightly as possible, and that, after it is mixed, it is left undisturbed, never stirred or patted down with the ladle.

What I meant by the phrase is what the cookbooks say (but almost no one observes): mix the wet into the dry ingredients with only a few swift strokes, just until all the dry ingredients have been mixed in as moistened, and not beyond. The batter will be “pebbly”, as they say. It will not be smooth. If there are small bits of dry still in it, no worries — the moisture will penetrate to these fairly quickly. [...]

As I said, when ladling out the batter, be very careful not to tamp down the batter with the ladle. I actually do not return the ladle to the batter. Between pancakes, I place the ladle in a separate small bowl, to hold it.

My pancakes have just this morning graduated from concrete consistency to tasty-felt consistency, a noted improvement.


As always, coffee/tea with orange juice is the finishing touch.

Toast is acceptable too.


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One thought on “Tips on an English Breakfast

  1. Dear Chef Peter – I do believe that you have found your calling,
    Emeril Lagasse was about your age when he too began his journey into the joy of cooking.
    Bon Appetit

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