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2 eggs

1/4 cup of milk or cream

Crack 2 eggas over a bowl and watch to make sure no shell ends up in the 

bowl. Beat the eggs until the eggs and cream are fully combined.

you can use a wand mixer to do this. then in your skillet you coat the skillet with

olive oil. pour the egg mixture into the hot skillet and cook it until it's set about 3-5 minutes.

2 eggs

olive oil

skillet

set the burner to medium. pour enough olive oil into the skillet to coat the 

cooking surface. crack 2 eggs over the skillet and cook them until the white is set and the yolk is runny.

2 eggs

olive oil

skillet

set the burner to medium. pour enough olive oil into the skillet to coat the 

cooking surface. crack 2 eggs over the skillet and cook them until the white is set and the yolk is runny. Then flip them and cook them until the white is firm.

2 eggs

1 pan

1 qt of water

1 teaspoon kosher salt

2 teaspoons white vinegar

1 wooden spoon

Boil the water in the pan.Add the salt and vinegar. Take your wooden spoon and stir the water so that it is smoothly

spinning around like a whirlpool. crack the eggs over the water and let it cook until the white is set.

12 eggs

1 muffin pan

cream

salt and pepper to taste

shirred eggs were called this because they were cooked in a shirrer.

Preset the oven to 325. crack eggs over the muffin tin. 2 eggs per

muffin spot. Pour in a little cream over the eggs. sprinkle with salt and pepper to taste.

cook for about 10-12 minutes. until the whites are set and yolk are thickened.

2 eggs

water

pot

Soft: 

Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel. 

Medium: 

Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel. 

Hard: 

Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel. 

To cook bacon in the skillet you must first do a few things.

1) Take the bacon out 15 to 20 minutes a head of cooking time.

The bacon comes up to room temperature and cooks better.

2) Lay the bacon strips without overlapping. This should be done in a cold pan. Never preheat your skillet

when you cook Bacon. The fat renders consistently.

3) Always cook your bacon over a medium heat.

4) Turn the strips as necessary so they don't burn. they will be done in 8-12 minutes depending on the desired crispness.

5) When you pull the bacon out of the skillet, place the strips on a paper towel. This will allow all extra fat to be absorbed off the bacon.

To cook bacon in the oven

1)Take a baking sheet that has a rim and place a piece of parchment on it.

2) Place your bacon on it with the strips fitting snuggly but not overlapping.

3) Place this in a cold oven. Never pre-heat when cooking bacon.

4) Turn on the oven to 400 degrees and bakie the strips until they are of the desired crispness

about 25-35 minutes

5) Drain the strips on paper towels.

Canadian bacon refers to the cut of meat the bacon comes from. It is from the pork loin or pork belly. It is much leaner then other cuts of bacon.

To cook Canadian Bacon you must:

1)lightly pour some olive oil onto the cooking surface of a skillet.

2) Place the Canadian Bacon rounds in the pan.

3) Let these cook for 2-3 minutes and flip them over.

4)Cook the other side for 2-3 minutes and make sure it is cooked through.

Linquica is also known as  Portuguese sausage. it is seasoned with garlic and Paprika. Linquica is a smoke cured pork sausage. Linquica is found in Portuguese and Brazilian cuisines as well as Rhode island, Massachusettes and Hawaii

Pour a little olive oil into the bottom of the skillet, add your Linguica.

Turn your stove top to medium-high heat, place the skillet onto that burner and cook the Linguica. It takes about 5 minutes. 

Reduce the heat to medium-low. Cover the Linguica and simmer for about 12 minutes The internal temperature of the Linguica needs to be 160°F.

Breakfast sausage

Is a very popular breakfast food item. It can be seasoned several different ways. 

It can be hot or mild sometimes they put maple syrup in it.

1) start with a thawed, room temperature sausage link.

2) place them in a cold skillet

3) cook them on medium for 12-16 minutes, until they are cooked all the way through.

4) place them on a paper towel, so that it absorbs the excess fat.

Italian sausage

Can be either Hot or mild in the u.s. There are many different varieties sold world wide.

1)Always start with thawed product. 

2)Place the Sausage links in the skillet. Start off on Medium High, until they are uniformly browned.

3) Turn it down to medium low and cook them for 5 minutes.

4) pour 1/2 cup of water to the skillet

5) Place a cover on it and cook it for about 12 minutes. the pork sausage must be cooked all through. 

No pink should be allowed. The internal temperature should be 160 degrees.

6) when they are done place them on paper towels to absob excess fat.

Generally speaking the cuts of meat served at breakfast is Porterhouse, filet, t-bone, Skirt steak and flank.

These cuts are the most tender of all cuts of beef.

You can Skillet fry any of these cuts of meat.

1) Thicker cuts pan fry better. about 1 and 1/2 inches thick.

2) Make sure there is plenty of marbeling.

3) Season your steak with salt. you can salt it for 30 minutes before cooking it.

you can however salt it 24 hours prior to this and get the same great searing.

4) You should cook the steak hot and fast. heat the skillet on high until it smokes a bit.

it creates a crisp crust. Its where the flavor is.

5) Do not use oil. There is plenty of fat to prevent sticking. also the steak will do well to be flipped often.

6) ok so you want to know when it's done.

rare steaks are internaly 125 degrees  about 6 minutes

medium-rare are internaly 130 degrees about 8 minutes

medium steaks are internaly 140 degrees about 10 minutes

well done steak will take 12 minutes

you don't have to rest your steak you can dig in immediately!