My perfect bacon & egg
I'm really particular about how my bacon and egg sarnie is prepared! Here is my step by step to an acceptable sandwich...
The egg: Fried in butter. I spoon the hot butter over the top while it cooks so the yolk stays runny but there’s none of that slimy, uncooked white on top.
The bread: Two slices of white bread with a THICK layer of butter.
The bacon: Cooked in a preheated air drier for 6-8 minutes. It has to be crisp, squidgy fat makes it disgusting.
The assembly: center the yolk on the bread, then trim the edges of the white to fit the bread, using the extra bits to fill in any gaps.
Two slices of bacon top and tail on the egg. One crispy fat side points to the middle, the other points out.
Top bread goes on, I squash all the edges down, and flip the whole thing over.
Cut down the centre, so it cuts the centre of the yolk and both halves have the same amount of yolk and bacon. No sauce! The butter and yolk is my sauce.
For me it's about consistency throughout the sandwich and eliminating gross textures like the slimy of uncooked egg white or the squishiness of non-crisped fat! Today's (pictured) wasnt as runny yolk as I like, but it was acceptable!
Does anyone else have any precision assembly routine for sandwiches or other meals? I'd love to hear about them!