Spam & Eggs (Oh Yeah)

[Bearcarver]

Spam & Eggs (Oh Yeah)

The other day we were talking about Spam on this Forum, and it seemed there were more who liked it than didn’t like it.
So it got me Craving for some Spam.

Well, due to the amount of Sodium in a can of Spam, the only way I can eat it nowadays is a little at a time.
So first I cut the whole block in quarters, and put 3 of them in a Baggie, in the Fridge. Then I slice the one quarter into 5 or 6 slices & Fry them.
I usually try to get them to finish at close to the same time as my Eggs.
This time the first 6 slices I did after I ate the Eggs, but the other batches I managed to get done with my Eggs.
Below are some Pics of a Few of my Spam & Eggs Breakfasts.

I love Spam, but I only eat it now & then, mainly because of the Sodium, and the parts of me that got screwed up Thanks to one Moron “Dr”.

BTW: I like them sliced fairly thin & Fried fairly Well Browned, but not to the point of being Hard or Tough, which they can easily get if you fry them too long!!


Enjoy,
Bear

4 Quarters of a Can of Spam, with one quarter sliced:

Getting Browned:

That's about it---Eggs already consumed:

Second Morning---Sunny Side Up & Spam:

Time to Eat:

Third Morning's Breakfast started:

Eggs removed one minute before the Spam:

Time to Eat---Two Over-Hard with Spam:

 

[Ishi]

Spam rocks!! Now you got me in the mood for some :)

 

[dcecil]

Yessir, that’s a great lookin breakfast. And now I’m hungry LOL

 

[jbellard]

SPAM has a bunch of flavors too. Not bad especially if fried and then put on a sandwich with mayo and mustard. Yum yum!

 

[chopsaw]

Looks good . You got me hooked on the pork roll though . Had alot of spam growing up . Used to be cheap eats .

 

[pops6927]

And there is low sodium spam, too!

 

[TomKnollRFV]

I wish Spam was cheap eats now! Still..making me want some Bear. I never truly grow tired of spam..I just put on a plate and microwave for 2 minutes and my dog and I finish it off some how in one sitting..!

 

[bdskelly]

The perfect breakfast. Made me hungry John. B

 

[gary s]

Haven't had Spam in forever, I do like it. That's my king of breakfast.

I "Like" it

No Pics but I had Boudin and Eggs for my breakfast

 

[noboundaries]

DANG, BEAR! You can make ANYTHING look good.

I'm going to try the 25% less sodium version. A 12 oz container can still be had for less than $2, or $2.67/lb. That's still pretty cheap protein if there's no home-cured bacon in the fridge, which there ain't.

 

[idahopz]

Sure does look good, but I don't eat Spam anymore, mainly for the reason you mention. I wonder if there is a good copycat recipe that is not so bad for you.

 

[bluewhisper]

Look up SPAM-ku

The SPAM is alone.
What consort for my Pork Prince?
Ah! The Velveeta!

=====

So much depends on
the little key on the can,
and the waiting tab.

 

[KrisUpInSmoke]

Well, due to the amount of Sodium in a can of Spam, the only way I can eat it nowadays is a little at a time.
]

They make spam with 25% less sodium. You can get it online. That's a little better anyway.

 

[dward51]

Have you thought about homemade SPAM? There are a number of recipes out there (and in here if I recall correctly). That way you have total control of the salt content and can also tweak the flavor with other options as well.

This is a recipe I picked up somewhere (forgot to list where on my MS Word to PDF printed copy, but I don't think it came from this forum - if someone recognizes it please give credit to the original author of the recipe in this thread). I have not tried it yet, but it sounds promising. You could adjust for cure #1 if cutting back on salt and perhaps use a salt alternative to get the sodium content even lower.

Homemade SPAM

• 5lbs ground pork shoulder
• 1lb ground ham
• 2 TBL plus 1 tsp of Tender Quick
• 3 TBL of sugar
• 3 TBL of corn starch
• 1 TBL Kosher salt
• 1 cup cold water

Mix the tender quick, sugar, corn starch, kosher salt and cold water together until everything is dissolved. Combine with the meat and thoroughly mix.

Spread mixture into two 9x5" loaf pans and press down firmly to remove air bubbles

Tightly seal with aluminum foil and place loaf pans into a pan with a water bath in a 250* oven for 3 to 3 1/2 hours (or until the SPAM loaves reach an internal temp of 155*)

Remove from the oven, and place a heavy flat object (brick, etc...) on top of the foil over the loaf while still hot to compress the loaf.

Let thoroughly cool and place into the fridge overnight (still compressed with brick).

Remove and slice the finished SPAM as desired.

 

[dward51]

Actually to dive into the "homemade SPAM" option a little deeper. This is a label image for Hormel Spam I found:

As to the mystery products with numbers beside them:

Thickener 1442 is Hydroxypropyl di-starch phosphate which is basically a phosphate binder for ground meat. You could substitute Butcher & Packer Binder #414, AmesPhos, or any number of other phosphate binders for this ingredient.

Gelling agent 508 is Potassium chloride, another food grade salt (ie, the primary ingredient in Morton Salt Substitute, "No-Salt", etc...).

Preservative 250 is sodium nitrite. As in cure #1

Color 160B - is just annotto coloring. And well, artificial coloring does not contribute to flavor, so I would just axe that from any revisions to a SPAM recipe.

Humectant 1520 is Propylene glycol and it serves to keep the meat moist (AKA Vegetable Glycerine). There are other options for this as well, and a good phosphate binder would probably make it not necessary in home made SPAM.
------------------------
So based on the Hormel label data, cure #1 with other salts for flavoring (in amounts controlled by the user) along with a good sausage making phosphate would be the main tweaks to the recipe I posted just above this post. I think I need to load this into a spreadsheet and convert to a small 1 pound test batch and give this a try.

 

[tropics]

John I love that stuff,now if you could teach me how to do a sunny side up I would be set. Points for that
Richie

 

[HalfSmoked]

OMG spam don't know the last time I had some. Wally World carries a full line of different flavors as well as the lower salt one.

Warren

 

[kit s]

Spam was our ham when I was a kid. From breakfast to sandwiches.

 

[Bearcarver]

Spam rocks!! Now you got me in the mood for some :)

Thank You!!
"The Mood"---LOL, That's what happened to me the other day, when we were just talking about Spam.
And Thanks for the Like.

Bear

Yessir, that’s a great lookin breakfast. And now I’m hungry LOL

Thanks Doug.

Bear

 

[Bearcarver]

Yessir, that’s a great lookin breakfast. And now I’m hungry LOL

Thank You!

Bear