Pulling together the various elements of the Full Irish can be tricky and multitasking is mandatory. These tips will help you ensure that your fry-up puts a smile on everyone’s face.
- To remove last-minute pressure, first lay the table with everything you might need, including ketchup, jam, marmalade, milk, orange juice, a pile of extra toast and — of course — some good Irish butter.
- The better the quality meat you buy, the less water there is inside. Cheaper rashers, sausages and puddings will shrivel up as water leaks out of them.
- Turn the oven on to a low heat (about 110°C/90°C fan/gas mark ¼) and use it to heat plates and to keep food warm as it’s ready.
- Bacon can be fried or grilled. If you choose to fry it, you can use the fat rendered in the pan to fry mushrooms, potatoes or thick-cut slices of bread for an extra decadent treat.
- Tomatoes can be an under-appreciated part of the fry-up. For a stand-out version, try cutting a tomato in half and frying it in your leftover bacon fat, then seasoning with some black pepper.
- Always leave the eggs till last — there’s nothing worse than an overcooked yolk.
- To avoid the egg yolks breaking, crack each egg into a saucer first before carefully tipping them into the pan.
- Spoon hot oil over the tops of fried eggs while they’re cooking to encourage the whites to set speedily, leaving the yolks perfectly runny.
- Have beans ready in a microwave-proof jug or bowl. Pop them in the microwave to heat through quickly while you’re putting everything else on the table, giving them a stir every 30 seconds or so.
- Perhaps most importantly, don’t forget to have the kettle boiled as you’re finishing the cooking, and make sure you scald the teapot before making the tea.
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