Thetownend.com

I have developed a penchant for them lately, they are good. They can be somewhat of a culinary minefield though...

Personally, I insist on a runny yolk. Others prefer a hard yolk. Each to their own and all that but I think it would be better for all humanity if the 'hard yolk' brigade were euthanised.

Toasted or non toasted bread? I prefer non-toasted bread because it is better at sopping up the runny yolk spillages. I doubt the hard yolk philistines would care either way though.

Seasoning? I'm not sure a fried egg sarnie needs seasoning but the right seasoning could be complementary.

What say you, Oh TEF. What say you?

Sausage.
Fried egg.
Brown sauce.
Brown bread.

White bread
Runny.
Preferably garnished with bacon and red sauce.

I once lost an egg I was frying after a works Christmas do. It was the most confused I've ever been, ever. The Mrs wasn't so supportive, plus she said the blue smoke coming from the frying pan that I'd left on the stove while looking for my egg was dangerous.

She found the egg though, it was all over the top of the gas hob.

I do hope you're a runny yolk man!

I'm sorry to disappoint FH but definitely hard yolk man.

I'm so tempted to just ban you right now.

Brown bread is a worse sin

 White or Granary Bread ,enough for two rounds of sandwiches,runny yolks and then Heinz tomato ketchup on one and HP on the other,heaven :)

agree

Thick cut, white bread. A lot of butter and a runny yolk. No sauce.

Brown bread (not toasted), bacon (preferably smoked and not too lean), fried egg (defo runny yolk) and HP sauce. The food of the Gods!  Mind you, things can get more than a little messy.  So it's advisable to wear a cycling cape while eating one.

Thick white bread with bacon and HP sauce
Runny yolk of course

If it's a sandwich it has to be with bacon or sausages, preferably with mushrooms too.
If egg on its own then it has to be on toast. Egg runnyish. Brown sauce is the only sauce for such nosh too.

Of course.

This is the voice of reason.

Egg not too runny so it breaks up the bread but enough to soften it. Brown sauce has to be the choice in this scenario.

As above but with brown/hp sauce

Im out on a limb here but toasted.  3 fish fingers. Fried egg.  Tomato sauce.  Small heart attack.

Very good but not had it for a long time.  Friend of mine has just started a fish finger sandwich vand to go round festivals.  Very good Idea I think.

https://www.facebook.com/FFFCo

Soft white bread, butter, runny egg (yolk), black pepper and a small pinch of salt. No sauce.

Or, poached eggs on toasted muffins with bacon or black pudding  :I'm a complete mofleakin Deak

Yeah crusty white, runny, but with some cheddar. Fucking California wine mixer..

Fried egg is for fatties. Poached all the way.

Indeed, especially fried with extra virgin olive oil and in wholemeal bread.

I do love poached eggs, they're just such a faff. Fried is nice and easy. On fishfingers in proper crusty white bread with mayo beneath the fingers and ketchup above the egg, runny yolk.

If bread and eggs are the only components, then you can't beat poached eggs on toast, with a bit of salt and pepper. Fresh, free range eggs, toasted tiger bread, perfect.

When it comes to a breakfast sandwich it has to be white bread.

We bought some little silicon pockets which the eggs sit in and you just stick them in boiling water, really good and no mess etc.

Yeah but that's cheating.

I used to wrap them in clingfilm but unless you've got the thick catering stuff it doesn't work very well.

Egg poacher, like a frying pan with four plastic bowls and a glass lid. Just rub a bit of oil in and the eggs don't stick. Easy.

Again, cheating.

Egg rings.  Shallow pan, put the rings in, crack the egg into the ring.  Doesnt completely contain it but works pretty well.

Runny egg, untoasted white crusty bread, Cumberland sausages, brown sauce, generous spread of butter. Sliced diagonally.

Im glad were back onto discussing the important matters in life.

Let me guess,  you poach yours in freshly shot rat juice?  :)
I don't know anyone who cracks eggs straight into a saucepan of swirling boiling water

If it's just egg and bread, scrambled on toasted brown bread, loaded with butter.

Is it something you ask many people though?

Rat Juice gives you a wonderful depth of flavour.

And congratulations, now you know someone. Although dead fresh eggs and some vinegar in the water (contrary to Jamie Cunting Oliver's opinion) makes for best results.

Yes  :)

Actually honks, I used to use that method but found that lots of the egg white would break up.

Really fresh eggs. If they're a week or so old they won't be much cop. Shallow pan with barely boiling water and the vortex will do the work.

I'm trying to work out a way to use one of those hand mixers to create a constant vortex without it getting in the way.

Unless you fancy egg soup

 3 or 4 years ago, when my son was still living with me, one Sunday morning, I was cooking a fried egg sandwich, when a hot young bird appeared in the kitchen...."ooh fried egg sandwich" says she, "red or brown sauce?" says I. Red, of course, is the response.

Son, later in the day, asks the existential question, why is it some birds want to shag you 30 minutes after they've met you?

My advice....get used to it.

I do, although not boiling water as that's boiling not poaching.

Just bring a pan to the boil then reduce the heat until it stops bubbling, then put your eggs in for about 3 minutes, easy.

Every time I try it I end up with egg soup

Try salting the water and adding vinegar - stops the soup affect

Generally I would have a fried egg as an accompaniment to bacon, sausage or black pudding.

However if I was just to have a fried egg sandwich, it would be fairly simple

Runny egg on lightly buttered granary bread, or Runny egg on lightly buttered bap/floury roll. Because of the runny yolk I would probably not bother with sauce.

No need for salt. Just vinegar.

White Bread
Fried Egg - Runny but just before I take them out I flip them for 5 seconds before loading the bread sunny side down.
Ketchup added - hmmm, lurverly.

White buttered bread, usually toasted.
Ketchup.
Runny yolk to make a proper egg banjo.