Starting your weekend with a hearty fry-up is a cherished tradition for many. Yet, there’s an undeniable truth: a Full English cooked at home rarely matches the irresistible charm of the one served at your favourite local greasy spoon. But what if you could unlock the secrets to achieving that café-quality perfection in your own kitchen? Rouz G. Jabibi, a seasoned café owner with over two decades of experience at More Munchies in Acton Vale, is here to share his culinary wisdom. He’s revealed five essential tips that will elevate your breakfast game, ensuring your plate of scrambled eggs, bacon, sausages, beans, and all the trimmings is nothing short of spectacular.
The Art of the Perfect Scrambled Eggs
When it comes to scrambled eggs, the magic lies not just in the technique, but in the ingredients. Rouz stresses the importance of using real, unsalted butter. He explains that the salt content in regular butter can interfere with the cooking process, hindering the creation of that smooth, creamy texture. “Salt interferes with the cooking process, so we avoid salted butter entirely,” he states.
The team at More Munchies employs a clever two-stage method. They begin by mixing eggs with full-fat milk and giving them a brief blast in the microwave – about a minute and a half. This initial heating is followed by a quick finish in a pan. Rouz notes that whether you opt for English or French butter, the “two-stage process is key” to achieving perfectly cooked scrambled eggs.
The “Sponge” Method for Crispy, Delicious Bacon
Bacon is a cornerstone of any great breakfast, and at More Munchies, it’s treated with the utmost respect. Rouz has a unique technique: “sponging off” each rasher before cooking. This might sound unusual, but it’s a game-changer. He elaborates that much of the bacon found in supermarkets and catering supplies is frozen in brine. When cooked, this salt and water leaches out, forming an unsightly white residue on the surface.
“Most catering bacon, and some supermarket bacon, is frozen in brine, which is why it holds its shape so neatly. But when you cook it, that salt and water rise to the surface as a white residue. A lot of places ignore it. We don’t,” Rouz, a West London café owner, explains.
The process involves baking the bacon first, then meticulously sponging off each piece to remove impurities and excess moisture. Following this, the bacon is left to cool completely. This crucial step ensures the rashers remain long and flat, preventing the edges from curling up during cooking. To prepare for the morning rush, someone arrives at 5:30 am daily to sponge off approximately 10 kilos of bacon before the café even opens its doors. When an order for a Full English is placed, the prepped bacon is then fried dry, as the natural fat renders out, creating an irresistibly crispy finish without the need for added oil.
Rethinking Your Baked Beans: Beyond the Usual Suspect
For many, Heinz Baked Beans are an unquestionable staple of the Full English. However, Rouz has a different take. He finds them “watery and expensive.” Instead of relying on a single brand, More Munchies opts for a more complex flavour profile. They create their signature beans by combining three different tinned varieties: Bid Food, Branston, and tinned tomato juice. This blend, according to Rouz, provides “a bit more depth” to the dish.
The Ketchup Conundrum: Brown Sauce is King for Sausages
A common breakfast debate revolves around condiments, and Rouz has a strong opinion on what should accompany sausages. He believes that putting ketchup on sausages is a culinary misstep. Instead, he advocates for brown sauce, explaining that its flavour profile is far more complementary to the sausage.
“Brown sauce should go with sausages, because it complements their flavour,” he asserts. He reveals that their Cumberland sausages are infused with cumin and cinnamon, along with other herbs. Ketchup, with its distinct sweetness, would overpower these delicate flavours. “Brown sauce, being fruitier, complements what’s already in the sausage. Ketchup is more suited to bacon and egg, while brown sauce belongs with hash browns, bubble and squeak, and sausage sandwiches.”
Simplifying Poached Eggs: The “Freestyle” Approach
If poached eggs are your preference, Rouz has a message for you: stop over-complicating it! He dismisses the need for vinegar in the water, swirling techniques, or specialised poaching cups. His recommended method is refreshingly simple: “freestyle it.”
The key, he advises, is to use room temperature eggs. Bring a pan of water to a rolling boil, and then gently crack the eggs directly into the water. The boiling water will do the work for you. “It might take a couple of attempts to get the feel for it, but once you do, the result is soft in the middle, set on the outside, and perfect,” he promises. This straightforward technique yields consistently excellent poached eggs, allowing the natural flavour of the egg to shine.
