Well to be totally honest it was more of a brunch but it was so good,
this is what I did...

First: Prep
First set a pot of water to boil
cracked one egg into a strainer so that the thin watery bits would
strain through and the thicker white and yolk will remain.
cracked another egg and separate the yolk
scooped out a couple tablespoons of margarine I did not have any real
butter
got about 1/4 tsp salt, 1/4 tsp lemon juice, and about 1 tsp of
sriracha and about a tbsp of water
about a tsp of chives
put a large serving of hash browns in the airfryer (if you remember I
make my own fries in the airfryer and hand cutting the potatoes
produces a bunch of scraps well I take those scraps cut them into
small bits and freeze them and then use them as hash browns)

Second: Pre cook
I put the egg yolk in with the margarine along with the lemon juice
and sriracha and stirred it well
then put a skillet on a very low heat
then started my non preheated airfryer for about 9 minutes at 370 deg
F
Turned the boiling water off and allowed the boiling to stop
Micro waved the tbsp of water for a minute

Third: Cook
The rest of this happens fast all at the same time so you have to move
quick

I placed what remained of my strained egg into the hot water and will
leave it there for 3 minutes
The egg/sriracha was poured into the warm pan and was continually
whisked then the hot tbsp of water was poured into the pan and the
whisking was not stopped the heat was increased just a bit until the
sauce started to thicken. You must continually whisk the egg/sriracha
or the egg will cook solid. The sauce will eventually get thick, you
may have to remove it from the heat for a few seconds as you whisk.
When the sauce becomes thick then turn off the heat.
Carefully removed your poached egg from the water (do not let it stay
in there for more than 3-4 minutes or the yolk will get firm and you
want a runny yolk)

When the hash browns have finished put them on a plate add S&P if
desired place your poached egg on top of your hash browns pour your
sauce on top of the hash and egg then sprinkle with freshly diced
chives.

I would have taken a picture but I made the mistake of tasting it and
I ended up eating it all. It was really really good.

Feel free to add bacon or sausage, I just did not want the added
cholesterol.
--


"There are idiots among us, and they all believe in a god"
~Toidi Uoy

You microwaved a tbs of water? For a minute? When you had a pot of the same boiling?
Sounds good other than my q's.

On Thu, 25 Jul 2019 11:55:54 -0700 (PDT), Thomas >
wrote:

>You microwaved a tbs of water? For a minute? When you had a pot of the same boiling?
>Sounds good other than my q's.

well the water needed to be hot and at the time I did not want to wait
for the pot of water to heat up.

I just was not really thinking about it I guess. Oh well it worked out
well anyway.

It is basically eggs benidict with a hollandaize sauce put on a hash
brown

--

____/~~~sine qua non~~~\____

On Thu, 25 Jul 2019 14:48:45 -0500,
wrote:

>On Thu, 25 Jul 2019 11:55:54 -0700 (PDT), Thomas >
>wrote:
>
>>You microwaved a tbs of water? For a minute? When you had a pot of the same boiling?
>>Sounds good other than my q's.
>
>well the water needed to be hot and at the time I did not want to wait
>for the pot of water to heat up.
>
>I just was not really thinking about it I guess. Oh well it worked out
>well anyway.
>
>It is basically eggs eggs benedict without hollandaise sauce put on a hash
>brown
>
> --
>
> ____/~~~sine qua non~~~\____

--

____/~~~sine qua non~~~\____

On Thursday, July 25, 2019 at 9:50:51 AM UTC-10,
> >
> >It is basically eggs eggs benedict without hollandaise sauce put on a hash
> >brown
> >
> > --
> >
> > ____/~~~sine qua non~~~\____

The Hawaiians are experts at putting stuff on top of other stuff and then topping it with an egg i.e., the loco moco.

http://www.toquemag.com/wp-content/u...ured-image.jpg

On Thu, 25 Jul 2019 12:12:56 -0500,
wrote:

>
>Well to be totally honest it was more of a brunch but it was so good,
>this is what I did...
>
>First:

WHERE is the pineapple??
https://pics.conservativememes.com/w...ll-4770083.png

On Fri, 26 Jul 2019 09:30:48 +1000, Jeßus > wrote:

>On Thu, 25 Jul 2019 12:12:56 -0500,
wrote:
>
>>
>>Well to be totally honest it was more of a brunch but it was so good,
>>this is what I did...
>>
>>First:
>
>WHERE is the pineapple??
>https://pics.conservativememes.com/w...ll-4770083.png

Cmon now, it was a first attempt. I have not had the chance to
experiment.

--

____/~~~sine qua non~~~\____

"Jeßus" wrote in message ...

On Thu, 25 Jul 2019 12:12:56 -0500,
wrote:

>
>Well to be totally honest it was more of a brunch but it was so good,
>this is what I did...
>
>First:

WHERE is the pineapple??
https://pics.conservativememes.com/w...ll-4770083.png

====

Pah, no pineapple???? What is the world coming too!!!!

I had caramel popcorn with milk on it, reg popcorn gets soggy in milk.

wrote:

>
> Well to be totally honest it was more of a brunch but it was so good,
> this is what I did...
>
> First: Prep
> First set a pot of water to boil
> cracked one egg into a strainer so that the thin watery bits would
> strain through and the thicker white and yolk will remain.
> cracked another egg and separate the yolk
> scooped out a couple tablespoons of margarine I did not have any real
> butter
> got about 1/4 tsp salt, 1/4 tsp lemon juice, and about 1 tsp of
> sriracha and about a tbsp of water
> about a tsp of chives
> put a large serving of hash browns in the airfryer (if you remember I
> make my own fries in the airfryer and hand cutting the potatoes
> produces a bunch of scraps well I take those scraps cut them into
> small bits and freeze them and then use them as hash browns)
>
> Second: Pre cook
> I put the egg yolk in with the margarine along with the lemon juice
> and sriracha and stirred it well
> then put a skillet on a very low heat
> then started my non preheated airfryer for about 9 minutes at 370 deg
> F
> Turned the boiling water off and allowed the boiling to stop
> Micro waved the tbsp of water for a minute
>
> Third: Cook
> The rest of this happens fast all at the same time so you have to move
> quick
>
> I placed what remained of my strained egg into the hot water and will
> leave it there for 3 minutes
> The egg/sriracha was poured into the warm pan and was continually
> whisked then the hot tbsp of water was poured into the pan and the
> whisking was not stopped the heat was increased just a bit until the
> sauce started to thicken. You must continually whisk the egg/sriracha
> or the egg will cook solid. The sauce will eventually get thick, you
> may have to remove it from the heat for a few seconds as you whisk.
> When the sauce becomes thick then turn off the heat.
> Carefully removed your poached egg from the water (do not let it stay
> in there for more than 3-4 minutes or the yolk will get firm and you
> want a runny yolk)
>
> When the hash browns have finished put them on a plate add S&P if
> desired place your poached egg on top of your hash browns pour your
> sauce on top of the hash and egg then sprinkle with freshly diced
> chives.
>
> I would have taken a picture but I made the mistake of tasting it and
> I ended up eating it all. It was really really good.
>
> Feel free to add bacon or sausage, I just did not want the added
> cholesterol.
> --
>
>
> "There are idiots among us, and they all believe in a god"
> ~Toidi Uoy

Sort of a home made hollendaise on hash browns there? Sounds
reasonable!

On Sat, 27 Jul 2019 19:34:52 -0500, "cshenk" > wrote:

wrote:
>
>>
>> Well to be totally honest it was more of a brunch but it was so good,
>> this is what I did...
>>
>> First: Prep
>> First set a pot of water to boil
>> cracked one egg into a strainer so that the thin watery bits would
>> strain through and the thicker white and yolk will remain.
>> cracked another egg and separate the yolk
>> scooped out a couple tablespoons of margarine I did not have any real
>> butter
>> got about 1/4 tsp salt, 1/4 tsp lemon juice, and about 1 tsp of
>> sriracha and about a tbsp of water
>> about a tsp of chives
>> put a large serving of hash browns in the airfryer (if you remember I
>> make my own fries in the airfryer and hand cutting the potatoes
>> produces a bunch of scraps well I take those scraps cut them into
>> small bits and freeze them and then use them as hash browns)
>>
>> Second: Pre cook
>> I put the egg yolk in with the margarine along with the lemon juice
>> and sriracha and stirred it well
>> then put a skillet on a very low heat
>> then started my non preheated airfryer for about 9 minutes at 370 deg
>> F
>> Turned the boiling water off and allowed the boiling to stop
>> Micro waved the tbsp of water for a minute
>>
>> Third: Cook
>> The rest of this happens fast all at the same time so you have to move
>> quick
>>
>> I placed what remained of my strained egg into the hot water and will
>> leave it there for 3 minutes
>> The egg/sriracha was poured into the warm pan and was continually
>> whisked then the hot tbsp of water was poured into the pan and the
>> whisking was not stopped the heat was increased just a bit until the
>> sauce started to thicken. You must continually whisk the egg/sriracha
>> or the egg will cook solid. The sauce will eventually get thick, you
>> may have to remove it from the heat for a few seconds as you whisk.
>> When the sauce becomes thick then turn off the heat.
>> Carefully removed your poached egg from the water (do not let it stay
>> in there for more than 3-4 minutes or the yolk will get firm and you
>> want a runny yolk)
>>
>> When the hash browns have finished put them on a plate add S&P if
>> desired place your poached egg on top of your hash browns pour your
>> sauce on top of the hash and egg then sprinkle with freshly diced
>> chives.
>>
>> I would have taken a picture but I made the mistake of tasting it and
>> I ended up eating it all. It was really really good.
>>
>> Feel free to add bacon or sausage, I just did not want the added
>> cholesterol.
>
>Sort of a home made hollendaise on hash browns there? Sounds
>reasonable!

Way too fussy for two schtinkin' eggs/toddlers's portion.... ya know
they package eggs in cartons of a dozen for a reason, because you're
supposed to cook em all at once. I can't remember ever cooking less
than the entire dozen, we get two meals from a dozen egg potato
omelet... sometimes I've cooked the entire carton of eighteen eggs.
Right now I have two dozen and half cartons and a one dozen carton of
eggs in the fridge. When I make egg drop soup in a three quart pot I
use six eggs. I've always been generous.

Okay, tell me, WTF did you dirty your kitchen for just two eggs?

wrote:
> On Sat, 27 Jul 2019 19:34:52 -0500, "cshenk" > wrote:
>
>> wrote:
>>
>>>
>>> Well to be totally honest it was more of a brunch but it was so good,
>>> this is what I did...
>>>
>>> First: Prep
>>> First set a pot of water to boil
>>> cracked one egg into a strainer so that the thin watery bits would
>>> strain through and the thicker white and yolk will remain.
>>> cracked another egg and separate the yolk
>>> scooped out a couple tablespoons of margarine I did not have any real
>>> butter
>>> got about 1/4 tsp salt, 1/4 tsp lemon juice, and about 1 tsp of
>>> sriracha and about a tbsp of water
>>> about a tsp of chives
>>> put a large serving of hash browns in the airfryer (if you remember I
>>> make my own fries in the airfryer and hand cutting the potatoes
>>> produces a bunch of scraps well I take those scraps cut them into
>>> small bits and freeze them and then use them as hash browns)
>>>
>>> Second: Pre cook
>>> I put the egg yolk in with the margarine along with the lemon juice
>>> and sriracha and stirred it well
>>> then put a skillet on a very low heat
>>> then started my non preheated airfryer for about 9 minutes at 370 deg
>>> F
>>> Turned the boiling water off and allowed the boiling to stop
>>> Micro waved the tbsp of water for a minute
>>>
>>> Third: Cook
>>> The rest of this happens fast all at the same time so you have to move
>>> quick
>>>
>>> I placed what remained of my strained egg into the hot water and will
>>> leave it there for 3 minutes
>>> The egg/sriracha was poured into the warm pan and was continually
>>> whisked then the hot tbsp of water was poured into the pan and the
>>> whisking was not stopped the heat was increased just a bit until the
>>> sauce started to thicken. You must continually whisk the egg/sriracha
>>> or the egg will cook solid. The sauce will eventually get thick, you
>>> may have to remove it from the heat for a few seconds as you whisk.
>>> When the sauce becomes thick then turn off the heat.
>>> Carefully removed your poached egg from the water (do not let it stay
>>> in there for more than 3-4 minutes or the yolk will get firm and you
>>> want a runny yolk)
>>>
>>> When the hash browns have finished put them on a plate add S&P if
>>> desired place your poached egg on top of your hash browns pour your
>>> sauce on top of the hash and egg then sprinkle with freshly diced
>>> chives.
>>>
>>> I would have taken a picture but I made the mistake of tasting it and
>>> I ended up eating it all. It was really really good.
>>>
>>> Feel free to add bacon or sausage, I just did not want the added
>>> cholesterol.
>>
>> Sort of a home made hollendaise on hash browns there? Sounds
>> reasonable!
>
> Way too fussy for two schtinkin' eggs/toddlers's portion.... ya know
> they package eggs in cartons of a dozen for a reason, because you're
> supposed to cook em all at once. I can't remember ever cooking less
> than the entire dozen, we get two meals from a dozen egg potato
> omelet... sometimes I've cooked the entire carton of eighteen eggs.
> Right now I have two dozen and half cartons and a one dozen carton of
> eggs in the fridge. When I make egg drop soup in a three quart pot I
> use six eggs. I've always been generous.
>
> Okay, tell me, WTF did you dirty your kitchen for just two eggs?
>

Popeye, I'm shocked!

I would have thought yoose a real cook. A gross of eggs minimum in
the old steam jacketed kettle.

Why would yoose even **** around with 18 eggs?

Very limp dicked, sailor.