Walton's Eggs In A Nest - Recipe
Walton's Texas Style Eggs In A Nest
Learn how to make Eggs In A Nest Walton's Style, watch the video, read the highlights here, and then post your comments or questions below. Get ready to try something new and delicious for breakfast! Walton's seasoning shakers are great for a lot more than what the label says. Try shaking Texas Rump Rub on a deliciously simple breakfast like eggs in a nest! All you nee is butter, Texas Toast, Texas Rump Rub, and eggs. This is definitely one of our all time favorite breakfasts!
1 Tbsp Butter
Excalibur Texas Style Rump Rub Seasoning
Pre-heat medium sauce pan on medium heat and melt butter. Cut a 1.5 in hold in a piece of texas toast bread and cook for 30 seconds on medium heat. Crack 1 egg into center hole of texas toast. Liberally shake on Excalibur Texas Style Rump Roast Seasoning. Cook for additional 2 minutes on low to medium heat. Flip toast and egg together and cook 2 more minutes on low to medium heat. Remove from pan and eat!
Watch WaltonsTV: Eggs In A Nest - Texas Style Rump Rub
Cooking Texas Style Eggs In A Nest
Eggs In A Nest With Texas Style Rump Rub Seasoning
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?