Spam & Eggs (Oh Yeah)

[Bearcarver]

And there is low sodium spam, too!

LOL---Not Much Less.

Sodium Amounts in various flavors of SPAM
Actually what they call “Less Sodium” isn’t much less than most of the other flavors of Spam.
I prefer “Bacon” Spam which is almost exactly the same as 25% Less Sodium.

Below is the Sodium Contents of the ones I found:

Milligrams per 2 ounce serving of Spam:
Classic————————-790 mg
Teriyaki————————-670 mg
Jalapeno————————650 mg
Hot & Spicy———————600 mg
Bacon —————————-590 mg (Bear's Favorite)
Lite———————————580 mg
25% Less Sodium—————580 mg
Black Pepper———————580 mg
Turkey——————————420 mg

Taylor Pork Roll also comes in at 580 mg per a two ounce serving.

Bear

 

[Bearcarver]

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..!

That changes---I used to eat a full can at a sitting.
Then it went to 1/2 a can at a sitting.
Now I'm down to a Quarter of a can.

I never tried Nuking it though.

Bear

 

[gmc2003]

What a coincidence we just had fried spam under an over easy egg on an english muffin this morning. Your plates look a whole lot better then our did, but they tasted great.

Point for sure.

Chris

 

[SmokinAl]

I still have not tried Spam, but I'm intrigued with the recipe from Dave.
If I could make my own without the sodium, I may give it a try.
But only because yours looks so good Bear!
Al

 

[TomKnollRFV]

That changes---I used to eat a full can at a sitting.
Then it went to 1/2 a can at a sitting.
Now I'm down to a Quarter of a can.

I never tried Nuking it though.

Bear

If you nuke it long enough when intoxicated it looks crispy... ;) But yah, I just nuke mine normally, since I normally just eat it when very tired or right when I'm getting up and need some thing to take with medication. Saltiness does bother me though, might have to try that recipe for home made stuff.

 

[Bearcarver]

The perfect breakfast. Made me hungry John. B

Thank You Brian!!
You can't stay mean & lean forever---You Gotta Eat.
And Thanks for the Like.

Bear

 

[LanceR]

Well, maybe I'm weird-or blessed-that salt is not one of my problems. In fact, my cardiologist and neurologist have spent years telling me my sodium levels are "low, not low enough to do something about, but close, so use more salt."

At any rate Spam is good stuff. And it's a great staple for camping as it can fill in at any meal especially one gets screwed up, spilled or washed out and all while needing no refrigeration.

There's a few cans in the pantry right now....and I had some for breakfast last week.



Hey, Tropics! I won't claim to be an expert in all things eggs but until we sold our Central New York farm and retired to our North Carolina place last year we raised pastured heritage breed chickens (Buckeyes, Wyandottes and Sussex) and I can fill you in on sunny side up eggs.

The biggest mistakes folks make with eggs are in temperature management. Sunny side up eggs benefit from low temperatures that allow the white to cook and set without setting the yolk or making the white rubbery.

Other folks may have different experiences but my experience is that a pan hot enough to brown bacon, ham, Spam etc in a few minutes is likely too hot for really tender fully cooked sunny side up eggs. Low temps and patience will be rewarded.... If I'm using just one pan I brown the meat, set it aside to keep warm, lower the heat and cook the eggs.

If you want them done a little faster though you can start them in a hotter pan, and after the whites as fairly well set on the bottom add a teaspoon or two of water and cover them. The steam will set the top of the whites in a few moments so check them often or you will over cook them and set the yolks, too. Experiment with both lower temps and the water trick to see what works best for you. Even snug foil works if you don't have a lid for the pan.

As for scrambled eggs, they benefit from a narrow pan and higher heat as the steam generated helps quickly cook the eggs and fluffs them up. Add them to the pan, leave them alone for seven to ten seconds and gently move the cook curds so the liquid eggs can hit the pan, wait about seven to ten more seconds and move the cooked curds aside again etc. Remember that they will continue to cook for some after you plate them so get them out of the pan while they are a bit less cooked than desired. You'll have perfectly cooked eggs without drying them out or breaking them by overheating them. Use the narrowest pan the eggs will comfortably fit in and see how that works out.

And don't mess with them too much. You only want to be in there to move the cooked curds and allow raw eggs to get to the pan. Continually stirring scrambled eggs will guarantee dryer eggs than you need to have and often leads to mealy eggs.

For the richest and fluffiest scrambled eggs try some very small cubes of very cold (read frozen) butter added to the eggs just before pouring them into the pan. The water given off as the butter melts adds to the steam for lighter eggs and the fat adds richness-likely not good for everyday eggs but darn good for special occasions!

Note: Fresher eggs hold their shape better while older eggs are runny and spread out more in the pan making them more challenging to cook evenly.

Bear, I hope you don't mind a bit of hijacking your thread. I'll take off the ski mask now....

 

[HalfSmoked]

Well, maybe I'm weird-or blessed-that salt is not one of my problems. In fact, my cardiologist and neurologist have spent years telling me my sodium levels are "low, not low enough to do something about, but close, so use more salt."

At any rate Spam is good stuff. And it's a great staple for camping as it can fill in at any meal especially one gets screwed up, spilled or washed out and all while needing no refrigeration.

There's a few cans in the pantry right now....and I had some for breakfast last week.



Hey, Tropics! I won't claim to be an expert in all things eggs but until we sold our Central New York farm and retired to our North Carolina place last year we raised pastured heritage breed chickens (Buckeyes, Wyandottes and Sussex) and I can fill you in on sunny side up eggs.

The biggest mistakes folks make with eggs are in temperature management. Sunny side up eggs benefit from low temperatures that allow the white to cook and set without setting the yolk or making the white rubbery.

Other folks may have different experiences but my experience is that a pan hot enough to brown bacon, ham, Spam etc in a few minutes is likely too hot for really tender fully cooked sunny side up eggs. Low temps and patience will be rewarded.... If I'm using just one pan I brown the meat, set it aside to keep warm, lower the heat and cook the eggs.

If you want them done a little faster though you can start them in a hotter pan, and after the whites as fairly well set on the bottom add a teaspoon or two of water and cover them. The steam will set the top of the whites in a few moments so check them often or you will over cook them and set the yolks, too. Experiment with both lower temps and the water trick to see what works best for you. Even snug foil works if you don't have a lid for the pan.

As for scrambled eggs, they benefit from a narrow pan and higher heat as the steam generated helps quickly cook the eggs and fluffs them up. Add them to the pan, leave them alone for seven to ten seconds and gently move the cook curds so the liquid eggs can hit the pan, wait about seven to ten more seconds and move the cooked curds aside again etc. Remember that they will continue to cook for some after you plate them so get them out of the pan while they are a bit less cooked than desired. You'll have perfectly cooked eggs without drying them out or breaking them by overheating them. Use the narrowest pan the eggs will comfortably fit in and see how that works out.

And don't mess with them too much. You only want to be in there to move the cooked curds and allow raw eggs to get to the pan. Continually stirring scrambled eggs will guarantee dryer eggs than you need to have and often leads to mealy eggs.

For the richest and fluffiest scrambled eggs try some very small cubes of very cold (read frozen) butter added to the eggs just before pouring them into the pan. The water given off as the butter melts adds to the steam for lighter eggs and the fat adds richness-likely not good for everyday eggs but darn good for special occasions!

Note: Fresher eggs hold their shape better while older eggs are runny and spread out more in the pan making them more challenging to cook evenly.

Bear, I hope you don't mind a bit of hijacking your thread. I'll take off the ski mask now....

Hey Adam if this guy joins Joe for the gathering I don't have to be the egg cook this year.

Warren

 

[GATOR240]

Looking good, one of my favorite meals. Like.
It is also very good if you put some rub on it and smoke it for a couple of hours.

 

[Bearcarver]

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.

Thank You Sir!!
Read my Reply in Post # 21 (above) to see the facts about Sodium content in various flavors of Spam.

Bear

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

Thank You Gary!!
And Thanks for the Like.

Bear

 

[Bearcarver]

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.

Thank You PZ!!
I would check out the post below from Dave "dward51" And control your own Salt.
All of the Store bought Spam is High in Sodium!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Look up SPAM-ku

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

I hate when the little pull-tab breaks off---Especially when I'm hungry!!
Bear

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

NOT TRUE!!
Below is the Sodium Contents of the ones I found:

Milligrams per 2 ounce serving of Spam:
Classic————————-790 mg
Teriyaki————————-670 mg
Jalapeno————————650 mg
Hot & Spicy———————600 mg
Bacon —————————-590 mg (Bear's Favorite)
Lite———————————580 mg
25% Less Sodium—————580 mg
Black Pepper———————580 mg
Turkey——————————420 mg

Taylor Pork Roll also comes in at 580 mg per a two ounce serving.

Bear

 

[Bearcarver]

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.

Thanks Dave.
I agree---This would be about the only way to get the Sodium Count down to something reasonable.

Bear

 

[Bearcarver]

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

Thank You Richie!
Somebody already gave some Tips on Sunny Side up, but another one is, "If you have a lid for your Fry Pan, put it on so the heat will stay in on the top of the Eggs".
And Thanks For the Like.

Bear

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

Hi Warren!
Just because they call it "Low Sodium" doesn't make it True.
See my Post #21 and #32 on this Thread.
And Thanks for the Like.

Bear

 

[Bearcarver]

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

Thanks Kit!

Bear

 

[Bearcarver]

What a coincidence we just had fried spam under an over easy egg on an english muffin this morning. Your plates look a whole lot better then our did, but they tasted great.

Point for sure.

Chris

Thank You Chris!!
And Thanks for the Like.

Bear

I still have not tried Spam, but I'm intrigued with the recipe from Dave.
If I could make my own without the sodium, I may give it a try.
But only because yours looks so good Bear!
Al

Thanks Al.
That would be the best way---Going with something like Dave posted.
You can't go without any Sodium, but you can get it a lot lower than the actual Spam.
If you want to try a store bought can, go with the "Bacon" flavored---It's one of the Best & has about the same amount of Sodium as the one they call "25% Less Sodium".

Bear

 

[Bearcarver]

If you nuke it long enough when intoxicated it looks crispy... ;) But yah, I just nuke mine normally, since I normally just eat it when very tired or right when I'm getting up and need some thing to take with medication. Saltiness does bother me though, might have to try that recipe for home made stuff.

I would have thought Nuking it would ruin it, but then I never had good Bacon from a Microwave either.

Bear

 

[TomKnollRFV]

I would have thought Nuking it would ruin it, but then I never had good Bacon from a Microwave either.

Bear

Well; spam being so processed... don't think you can ruin it by nuking. Frying is better by far, but nuking still cooks it in a hurry!

 

[Bearcarver]

Well, maybe I'm weird-or blessed-that salt is not one of my problems. In fact, my cardiologist and neurologist have spent years telling me my sodium levels are "low, not low enough to do something about, but close, so use more salt."

At any rate Spam is good stuff. And it's a great staple for camping as it can fill in at any meal especially one gets screwed up, spilled or washed out and all while needing no refrigeration.

There's a few cans in the pantry right now....and I had some for breakfast last week.



Hey, Tropics! I won't claim to be an expert in all things eggs but until we sold our Central New York farm and retired to our North Carolina place last year we raised pastured heritage breed chickens (Buckeyes, Wyandottes and Sussex) and I can fill you in on sunny side up eggs.

The biggest mistakes folks make with eggs are in temperature management. Sunny side up eggs benefit from low temperatures that allow the white to cook and set without setting the yolk or making the white rubbery.

Other folks may have different experiences but my experience is that a pan hot enough to brown bacon, ham, Spam etc in a few minutes is likely too hot for really tender fully cooked sunny side up eggs. Low temps and patience will be rewarded.... If I'm using just one pan I brown the meat, set it aside to keep warm, lower the heat and cook the eggs.

If you want them done a little faster though you can start them in a hotter pan, and after the whites as fairly well set on the bottom add a teaspoon or two of water and cover them. The steam will set the top of the whites in a few moments so check them often or you will over cook them and set the yolks, too. Experiment with both lower temps and the water trick to see what works best for you. Even snug foil works if you don't have a lid for the pan.

As for scrambled eggs, they benefit from a narrow pan and higher heat as the steam generated helps quickly cook the eggs and fluffs them up. Add them to the pan, leave them alone for seven to ten seconds and gently move the cook curds so the liquid eggs can hit the pan, wait about seven to ten more seconds and move the cooked curds aside again etc. Remember that they will continue to cook for some after you plate them so get them out of the pan while they are a bit less cooked than desired. You'll have perfectly cooked eggs without drying them out or breaking them by overheating them. Use the narrowest pan the eggs will comfortably fit in and see how that works out.

And don't mess with them too much. You only want to be in there to move the cooked curds and allow raw eggs to get to the pan. Continually stirring scrambled eggs will guarantee dryer eggs than you need to have and often leads to mealy eggs.

For the richest and fluffiest scrambled eggs try some very small cubes of very cold (read frozen) butter added to the eggs just before pouring them into the pan. The water given off as the butter melts adds to the steam for lighter eggs and the fat adds richness-likely not good for everyday eggs but darn good for special occasions!

Note: Fresher eggs hold their shape better while older eggs are runny and spread out more in the pan making them more challenging to cook evenly.

Bear, I hope you don't mind a bit of hijacking your thread. I'll take off the ski mask now....

Great comment!
You ought to do a Step by Step on "Sunny-Side-Up", because a lot of people have trouble with them.
We never had a problem, but if we do, we put a lid over them & the extra heat helps the top of the eggs skin up.

BTW: I never had trouble with Sodium either, until a Dr screwed up Royally & poked a hole in my Aorta. The 9 hours on the table with open-heart caused my Kidneys to go those 9 hours without blood flow. My "GFR" went from an outstanding 97 down to 15. The best I got since is in the high 50s. So when I consume Sodium, I have to take diuretics to get rid of the excess fluids, and the Diuretics cause my GFR to drop.
So like I said, No problem with eating big amounts of Salt all my life until I ran into a Butcher dressed like a Dr.

Bear

 

[Bearcarver]

Looking good, one of my favorite meals. Like.
It is also very good if you put some rub on it and smoke it for a couple of hours.

Thank You Gator!!!
I keep wanting to make cuts in a hunk of Spam, coat it with Rub, and Smoke it good, but I never seem to get around to it.
One of these days I just gotta do it !!!
And Thanks for the Like.

Bear