Latest news with #fryup
Daily Mail
5 days ago
- General
- Daily Mail
Ketchup or brown sauce on a fry-up? Scientists FINALLY settle the debate - as they reveal the formula for the perfect Full English Breakfast
It is a truly English creation – a meal eaten all over the country, said to 'start the day like no other'. Commonly consisting of bacon, sausage, eggs and toast, the full English breakfast dates back to the Victorian era. And there's no doubt it is as iconic a meal in English cuisine as roast beef or fish & chips. What's more up for debate, however, is the exact combination of components that make the perfect full English. Now, MailOnline has spoken to scientists to settle the controversy once and for all. The experts have devised the formula for the perfect fry–up – including whether ketchup or brown sauce makes the ideal accompaniment. In addition, the scientists have revealed the best way to arrange the elements on your plate for optimal enjoyment. As suggested by Steve Coogan's comic character in 'I'm Alan Partridge', they confirm that sausages can be used as a 'breakwater' between the egg and the beans so that they don't mix. Dr Nutsuda Sumonsiri, a lecturer in food science and technology at Teesside University, called the full English a 'much–loved tradition'. 'Its enduring appeal lies in its careful balance of taste, texture, and nutritional content,' she told MailOnline. According to the academic, a perfect full English breakfast balances all five of the basic tastes – sweet, salty, sour, bitter and umami. She claims it needs eggs (which she calls the 'centerpiece') with grilled tomato, mushrooms, toast and a helping of meat – either sausage or bacon, if not both. 'Saltiness comes from the bacon and sausages, sweetness from the beans and tomatoes, sourness from grilled tomatoes or sauces, bitterness from charred or toasted elements, and umami from mushrooms, eggs, and cured meats,' she said. 'This multi–layered flavour profile enhances both palatability and satisfaction.' Meanwhile, additional elements such as black pudding and hash browns are 'discretionary and more regional', she said. Part of what makes the full English so satisfying is the Maillard reaction – a chemical reaction between amino acids and reducing sugars that occurs under heat. Ketchup or brown sauce? According to the experts, tomato ketchup is a preferable accompaniment for a fry–up than brown sauce. This is partly due to its greater sweetness and the 'vibrancy' of red ketchup being 'more visually appealing,' Professor Spence told MailOnline. Dr Sumonsiri agreed that ketchup is sweeter and more acidic, so works well with eggs and potatoes. However, she added that brown sauce's spices and malt vinegar complement the savoury richness of meats. Dr Sumonsiri said this reaction, which occurs in various different fry–up elements, 'creates hundreds of complex flavour and aroma compounds'. 'It is responsible for the rich browning and deep savoury notes in the sausages, bacon, toast, and fried eggs,' she told MailOnline. Charles Spence, professor of experimental psychology at Oxford University, agrees grilled tomato and mushrooms are essential for that 'double umami hit', along with eggs and bacon – 'preferably a bit crispy'. Professor Spence, who used to cook 36 full English breakfasts every day when working at his parents' B&B in Leeds 30 years ago, also recommends two elements that are sadly 'going out of fashion' – fried bread and black pudding. In terms of condiments, it's bad news for brown sauce fans. Tomato ketchup is a preferable accompaniment for a fry–up than brown sauce, partly due to its greater sweetness and the 'vibrancy' of red ketchup being 'more visually appealing,' Professor Spence told MailOnline. Dr Sumonsiri said ketchup, being sweeter and more acidic, works well with eggs and potatoes, but brown sauce's spices and malt vinegar complement the savoury richness of meats. In Isabella Beeton's Book of Household Management, a classic Victorian text from 1861, a breakfast of 'fried ham and eggs' is mentioned Almost as hotly–contested is how the elements of a full English should be positioned on the plate, which if done right can help 'maintain textural integrity'. Dr Sumonsiri recommends the toast or fried bread to be placed away from moisture-rich components like tomatoes and beans to prevent sogginess, while eggs should be placed on top of the toast on the other side of the plate, so that the bread can 'absorb yolk run–off'. Although individual components of a 'fry–up' have a long history, the full English originated in the Victoria era as the breakfast of the wealthy – although some sources state even earlier. In Isabella Beeton's Book of Household Management, a classic Victorian text from 1861, a breakfast of 'fried ham and eggs' is mentioned. Professor Rebecca Earle, a food historian at the University of Warwick, thinks the term 'full English breakfast' started to appear in the 1920s. 'A reference from 1928 refers to a "full English breakfast" of ham or bacon, and eggs, which the British Legion promised would be served to people who went on a tour of WWI battlefield sites that they were organising,' she told MailOnline. 'In 1939, one hotel advertised that guests could "enjoy a full English breakfast at Vane Court – eggs and bacon, marmalade and toast". 'So we don't see any of the "extras" – mushrooms, baked beans, fried bread, a grilled tomato – that we might now consider markers of a full English breakfast.' In 2017, YouGov asked 1,400 English people: 'Which, if any, of the following food items would you want as part of your ideal 'Full English' breakfast?' Bacon was cited by 89 per cent, more than any other item 'Of course people were eating breakfasts long before 1928 – and might have been eating a fried egg with bacon, grilled mushrooms, a sausage, toast, jam – but it was not routinely labelled a "full English breakfast".' The hearty dish became more and more popular until its peak in the 1950s, at which point roughly half of British people consumed a cooked breakfast. Despite health concerns regrading several of its ingredients, the fry–up is still popular today – but fierce debate remains over what should and shouldn't be included on the plate. According to 2017 research by YouGov, bacon is considered the most important element of a Full English breakfast, followed by sausage and toast. When polled, 89 per cent of 1,400 English people said bacon would feature on the plate for their ideal Full English, followed by 82 per cent for sausage and 73 per cent for toast. Less important elements were fried egg (named by 65 per cent), hash brown (60 per cent), fried mushrooms (48 per cent), fried bread (47 per cent), black pudding (35 per cent) and fried tomato (23 per cent). Other more controversial additions to the plate were tinned tomatoes (21 per cent), chips (nine per cent), pancakes (six per cent) and boiled egg (six per cent). Bubble and squeak, meanwhile, did not get a mention. Speaking to Rick Stein during his BBC series last year, broadcaster and travel writer Stuart Maconie called the hash brown an 'American incursion' into the Full English breakfast, often coming at the expense of bubble and squeak. The cooked tomato, meanwhile, is often 'a bag of boiling hot water that clings to the roof of your mouth', Maconie added. He also praised the full Scottish breakfast, which usually includes haggis, square sausage and Tattie scones, made with potatoes, flour and butter. The other British variation, the full Welsh breakfast, has cockles and laverbread, a traditional delicacy made from seaweed. Could a full English breakfast be healthier than yoghurt with granola? A traditional fry–up is better for you than fashionable breakfasts such as granola and fruity yoghurt, say scientists. The classic full English is bursting with protein, vitamins and nutrients, keeps you full–up for longer and is even good for your brain, research shows. Meanwhile, many so–called 'healthy', 'low–fat' on–the–go breakfasts are commonly packed with sugar, corn syrup and fruit juice concentrate. These simple carbohydrates provide a short–lived energy boost but later on can leave us feeling sluggish and craving unhealthy treats. Experts found that cooked morning meals contained complex carbohydrates and healthy fats that helped sustain us all day long. And a moderately portioned fry–up, using quality, unprocessed British ingredients, can contain as little as 600 calories – around a quarter of an adult's recommended daily intake. Meanwhile, some top–selling fruit and yoghurt bars have up to 220 calories per biscuit, meaning just three bickies could total more calories than a plate of eggs, bacon and sausage. With a fry–up, people also have the option to emit cholesterol–heavy items like bacon, sausage and black pudding to make it healthier. The report, commissioned by Ski Vertigo, warned Brits to beware of breakfast products high in sugar and simple carbs 'but marketed as 'healthy'. It said: 'To fuel your body properly, the key is balancing macronutrients – protein, healthy fats and complex carbohydrates. 'A breakfast rich in these nutrients stabilises your blood sugar and keeps you full longer.
Yahoo
5 days ago
- Lifestyle
- Yahoo
Desiree Burch's life on a plate: ‘Comedy runs on crisps'
Photograph by Alex Lake The microwave did most of the cooking in our family. My parents worked, so us kids took care of ourselves by reheating frozen foods from Costco. Vegetables were something we explored on our own. The only time we dined together was Thanksgiving and Christmas, which sounds sad but we just got on with it. At the weekend, my mom would cook a fry-up. Bacon and eggs, yes, but also Spam. It was always in the pantry and tasted phenomenal sliced and fried – much better than on the grill. My siblings and I could eat it all day. It's probably why I still like breakfast food so much. After I moved to England [from the US] I was excited to have high tea at the Savoy. As it turns out, a cucumber sandwich can be pretty great. It was lovely: the grand dining room; flights of tea I'd never heard of; getting buzzed off caffeine; the fancy trays; spending far too much on cake. Oysters with a glass of champagne is cliche, but I don't care – it feels fantastic Everybody I've made sweet potato pie for in the UK assumes it's savoury, and is delighted to learn it's a dessert made with nearly an entire bag of sugar. It's perfect for Thanksgiving; you think you can't fit more food into your body, then have three slices. My Greek-Cypriot boyfriend taught me the holy trinity of his cuisine: halloumi, olive oil and lemon. Lemon has the power to transform the taste of anything – even a fried egg is perked up if you finish it with a squeeze. He does the cooking, I load the dishwasher afterwards. Once you reach your 40s, you change the way you eat. I'm lactose intolerant now, so I lean towards food with ingredients that don't cause me pain, like spinach and eggs on toast rather than cereal in the morning. That said, visits to late-night chicken shops do still happen. There was a time when I didn't like seafood. Salmon, which is the bacon of the sea, was my gateway drug fish. Now, I even love shellfish. Oysters with mignonette and a glass of champagne is cliche, but I don't care – it feels fantastic. Comedy runs on crisps. There's always salt and pepper or salt and vinegar on my tour rider – preferably Tyrells or Kettle Chips, because I enjoy life. Prawn cocktail isn't my vibe and I stay away from cheese and onion; I can't be smelling like that when I talk to people on stage. When I perform at Edinburgh Fringe, I can't fuck with food that might mess up my voice. I know where I am with a tuna baguette from Pret. After a show I'll head to Desi Pakwan; the lamb biryani is excellent and affordable. You must also make a pilgrimage to the Deep Sea chip shop and Storries Home Bakery, because they're open late. If you drive past people queuing at a Mexican food truck in California, you turn around and come back. The meat will have been marinated for at least a day by someone's abuela [grandmother] and the food will be better – and much cheaper – than any restaurant. You can get fresh produce in the US, of course, but so much of what you buy in supermarkets is processed. Bread doesn't taste like bread. I hope the UK doesn't go further in the direction of adding unnecessary, unnameable ingredients to food. My favourite things Food It's a toss up between a burrito al pastor and a classic New York bagel with salmon, cream cheese and capers from Zucker's. Those are the two I could eat at the end of my life, then be ready to go. Drink Daytime champagne in a bar that has just enough people to have an atmosphere, but not so many that you need to yell to make yourself heard. Dish to make Good guacamole is everything. I make it fresh, which is hard to get in the UK, and it has to start with the best avocados. If you get them right, everything else falls into place. Desiree Burch's new show, The Golden Wrath, will be at the Monkey Barrel at the Edinburgh Fringe from 28 July to 10 August. She tours the UK from October 2025. Tickets at Hair And makeup by Neusa Neves at Arlington Artists using Makeup By Mario, Lashify Lashes and Color Wow Hair.
