3 hours ago
8 
There’s nothing quite like starting a weekend morning with a fry-up.
But for some reason, a Full English at home never tastes quite as good as the one from your favourite greasy spoon.
Rouz G. Jabibi, who runs More Munchies in Acton Vale, has more than two decades of experience running a cafe and knows all the cooking tricks for creating the ultimate breakfast.
And there are five top tips you need to know, if you want the perfect plate of scrambled eggs, bacon, sausage, beans and more.
How to make the perfect scrambled eggs
According to Rouz, the trick to whipping up delicious scrambled eggs has to do with the type of butter you use.
‘It has to be real butter, and it has to be unsalted,’ he told SumUp, a payment solutions provider for cafes. ‘Salt interferes with the cooking process, so we avoid salted butter entirely.’
The team at More Munchies mixes eggs with full-fat milk, then microwaves them briefly for around a minute and a half, before finishing off in a pan.
Rouz claims you can use either English or French butter for this, but he adds that the ‘two-stage process is key’.
The sponge method is the secret to tasty bacon
Bacon is a ‘core product’ at More Munchies; as such, Rouz says they take it very seriously.
Their method for cooking involves ‘sponging off’ every rasher to clean the surface of the meat, which sounds odd, but apparently makes a world of difference.
‘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,’ explains the West London cafe owner.
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‘We bake the bacon first, then sponge off every rasher individually, essentially cleaning the surface of the meat. Then we leave it to cool completely, which stops the edges curling and keeps each rasher long and flat.’
Someone comes in at 5:30 am each morning specifically to sponge off the bacon, preparing around 10 kilos before the place even opens.
When an order for a Full English comes in, the bacon is fried dry on both sides, as Rouz says no oil is needed as ‘the fat does the work’ to make it extra crispy.
Don’t just use Heinz Baked Beans
Controversially, Rouz isn’t a fan of Heinz beans, claiming they’re ‘watery and expensive’.
Instead of the classic, they use a mixture of three different tins – Bid Food, Branston and tinned tomato juice to give ‘a bit more depth’.
The ketchup mistake everyone makes
If you’re putting ketchup on your sausages, Rouz says you’re making an error.
‘Brown sauce should go with sausages, because it complements their flavour,’ he says.
‘Our sausages have cumin and cinnamon; it’s a Cumberland sausage with some extra herbs, so ketchup would overwhelm the flavour.
‘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.’
Stop over-complicating poached eggs
If you prefer poached eggs to scrambled, that’s all well and good, just stop making it so darn complicated, says Rouz. He claims you don’t need to be using vinegar, swirling your water, or faffing with egg poaching cups; instead, you can just ‘freestyle it’.
To do this, he recommends using room temperature eggs and bringing a pan of water to the boil. Simply drop the eggs straight into the water, and let it 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 adds.
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