Moderator: CameronBornAndBred
Those Holes are evil bastards, aren't they?devildeac wrote:Well, this morning it was scrambled on a Hardee's sausage biscuit with their new cinnamon donut holes, pineapple-orange juice, milk and a shade under a full cuppa joe. My wife suggested that I post what I ate for breakfast this AM. No, really... :oops: :roll:
I made sure to remind my wife I was referring to donut holes and NOT the other kinda 'holes...captmojo wrote:Those Holes are evil bastards, aren't they?devildeac wrote:Well, this morning it was scrambled on a Hardee's sausage biscuit with their new cinnamon donut holes, pineapple-orange juice, milk and a shade under a full cuppa joe. My wife suggested that I post what I ate for breakfast this AM. No, really... :oops: :roll:
I saw them advertised and thought to myself "That don't make no sense!". Will McDonald's start selling McMuffin holes?captmojo wrote:It must be mentioned that they call them "Biscuit Holes".
Damn, they're tasty.
ANYTHING's better than a T-hole. :oops: :roll:DukeUsul wrote:Do you like the A-holes or B-holes better?
QFEdevildeac wrote:ANYTHING's better than a T-hole. :oops: :roll:DukeUsul wrote:Do you like the A-holes or B-holes better?
Well, I don't want to create marital disharmony, but Joy or yourself need to start posting those babies on the recipe thread! I just can't get mine right and ya know, Wilson keeps fixing breakfast for all his "friends", but just won't reveal his fixings!!!!devildeac wrote:I'd still like ya BONES even if I saw/heard about you eating some quiche ;) . My wife has the recipe for a couple good ones and will create one every couple months or so.cl15876 wrote:devildeac wrote:"quote="YmoBeThere""I have an omelette at dinner time everyonce in a while. Because as everyone knows, real men don't eat quiche."/quote"
Ha! Haven't heard that for a while...Our secret, but I actually like Quiche, but don't let DD know!
;)
But as creative as I can be, I would love a keeper or two recipe that I can repeat and repeat and repeat!!!!!! Pleezzzzzzzzz! 
P.S. Not that I have any issues with cooking anytime of the day, something always works out!!!! 
Both your children love the eggs done "right". I like them loose, or shiny but I'll take em firm and well done too.Lavabe wrote:Evidently, my daughter is not unique.cl15876 wrote:I have to be VERY CAREFUL when making eggs for my son, he will not eat any scrambled eggs that have "BROWN" on them!
The key is to cook them on medium low to medium heat, then cut the heat just a minute or two before they're done cooking. They'll keep cooking on their own and be perfectly fluffy.cl15876 wrote: I have to be VERY CAREFUL when making eggs for my son, he will not eat any scrambled eggs that have "BROWN" on them!
You could always make him ribbon eggs. He might like those better. That's how my grandmother and then my mom used to make them. Basically, you crack the egg open into the pan, but you wait until the egg is almost sunny side up to break the yolk. Then you just mix them as you cook instead of really "scrambling" them. You end up with scrambled eggs with "ribbons" of white and yolk running through. It's pretty hard to burn those unless you try. They taste different than regular scrambled, but I always thought they were pretty good. Instead of a hodge-podge of egg flavor, you can taste the difference between the yolk and white sections.cl15876 wrote: I have to be VERY CAREFUL when making eggs for my son, he will not eat any scrambled eggs that have "BROWN" on them!
Let's Go Duke! 
It is not unheard of for restaurants/chefs to test someone's skills by asking them to prepare a simple egg.wilson wrote:I think eggs can be deceptively difficult to cook well.
Interesting! I love Eggs Benedict and the poaching can also be a little tricky not to mention getting the Hollandaise sauce just right!!!! But with a little care and attention, OMG, it is heavenly!!!!!Miles wrote:It is not unheard of for restaurants/chefs to test someone's skills by asking them to prepare a simple egg.wilson wrote:I think eggs can be deceptively difficult to cook well.
I might try this on him, but if it doesn't look right to him, he won't eat it!bjornolf wrote:You could always make him ribbon eggs. He might like those better. That's how my grandmother and then my mom used to make them. Basically, you crack the egg open into the pan, but you wait until the egg is almost sunny side up to break the yolk. Then you just mix them as you cook instead of really "scrambling" them. You end up with scrambled eggs with "ribbons" of white and yolk running through. It's pretty hard to burn those unless you try. They taste different than regular scrambled, but I always thought they were pretty good. Instead of a hodge-podge of egg flavor, you can taste the difference between the yolk and white sections.cl15876 wrote: I have to be VERY CAREFUL when making eggs for my son, he will not eat any scrambled eggs that have "BROWN" on them!
This almost sounds like a fried egg so to speak... they are quick between two pieces of toast and maybe some cheese and/or tomatoes and down the hatch it goes.... yummy!
