Thank you for this. I know that you made this almost 10 years ago but it was nice to see the entire cut of bacon and it explains how Canadian Bacon is named from removing the loin from the belly. That was pretty cool to learn. Loved how when you opened the lid of the machine that the lid of the pie shell started to rise like a calm shell. The looked good God Bless
Thanks for stopping by and taking the time to watch. I am still trying to put videos up, my camera has a sucky battery with no life to make a good video so saving money to get better stuff.
You answered my question with these two videos, I appreciate it :) Yes, the tail is what we usually have here. You call it streaky bacon, but here it's just marketed as "bacon" we don't generally have names for our bacon cuts, just bacon (the tail as you call it there) and Canadian bacon, that looks like the eye you show. Good quality pork used to be so cheap here, now it is getting pricy, along with everything else (hidden inflation). Thanks, these look tasty!
Looks yummy! Have you ever tried curry and rice pies...? I used to get them from a bakery on shopping day, curry & rice/meat pie and a carton of Iced Coffee, oh how I miss those! Have to make my own iced coffee/chocolate milk here as it's the nastiest stuff out, don't know what they do with it but it's horrid! Edited to add, on your meat pie video you said you were going to make the pastry for the pies, but you/ve been away for a while, (hope everything is ok your end...?) Do you make a short crust pastry? Thanks for sharing your recipes it great, thank you again.
@@NaysKitchen Hows about a recipe video Wilow....for the curry pie? Yes you are right about the bacon, no round and really thin cut as well, not so much the thickness of Aussie bacon, there is a slightly thicker one.
So they cut off the whole of the tail and give you just the eye? Back bacon in the UK always has a bit of tail attached, so it's less greasy than streaky but still has a bit of a crispy bit.
Hi thanks for watching. yes they cut the tail off and sell them at different prices. now due to covid, the price of bacon along with most meat has skyrocketed out of control. thanks for stopping by.
OMG, Your bacon looks so much better than ours. The crunchy cutting of that pie with the gooeyness.......wow this is the best idea ever. I am going to have to try and make some of these.
Thanks ImRamro, glad you enjoyed it, the machine i used is Brand name - Sunbeam Product is called - Pie Magic 4 I was going to make that a prize for my 1st year on u tube but Australian plugs are different to USA plugs, so have to think of something else. Thanks for watching :)
Gonna make these today but remember although they charge a bit more for it without the rind, by the time you throw the rind away you have less weight left hence the higher price per kilo.
How much is bacon these days?? I stopped eating ham/bacon/pork after watching Babe, wonder how long that will last because I really want to make these pies... 🤔
Just you wait till i start wrapping things in bacon lol I have many bacon dishes, you many need to visit the Doc and get some calm ya down pills :) breath into a brown paper bag it might help, you best not watch my latest shopping video then as there is deli show cases full of bacon lol. thanks for watching xx
In Australia we have streaky bacon also, well in Perth we do, it is much like our middle rasher minus the eye...the streaky rasher's meat and fat is more evenly distributed, I'm useless at explaining sorry - streaky bacon is also much more flavoursome
when your making more than 4 would you turn the machine off to cool down again because i find that it melts and shrinks the pastry when it gets too hot and its too hard to manage
Good morning Willow! Thanks ever so much. After watching so many videos, I can plainly see I need to stock up on puff pastry. I do a lot of baking for my hubby's 26 coworkers. Even though I do prefer making as much from scratch as possible, some things are just not feasible for me. You have been a great help. Thanks again and have a blessed day. :)
Carin Proud "..thanks Carin. I'm in the UK. I managed to find one on Amazon. It only makes 2 pies at a time and, on mine, you have to heat the machine up before you start so I'm guessing it will be harder to work with but those pies look so good that I think I'll risk it.
Those look really good but are you starting with raw bacon? I wouldn't think the bacon would get cooked enough in just the 8 minutes with the crust and egg taking up part of the heat. Is that a problem?
G'Day Gayle, The bacon is not raw, it's been smoked & cured. the pie maker cooks from both sides, the pies & the bacon are extremely hot. If you want a less runny yolk on your egg then just cook it for longer.
Australian bacon comes smokes and cured already from the shop. You can eat it straight away without "cooking it any further. But is always better cooked.
Hi Rebecca, it was given to me as a christmas gift about 10 years ago so not sure how much was paid. It is a Sunbeam Pie Magic 4. I don't think this model is available any more but there are newer versions both by sunbeam and brevel.
WOW, Canadian bacon has no "eyes". I guess they always cut it and sell it at a different price. Even regular bacon is not so cheap either...but I use it mostly for tortellini.
traditionally an egg and bacon pie contains cured and smoked bacon, not fried bacon. If you fry the bacon you end up with hard bits in your pie as your cooking the bacon twice. It's a bit like going for a swim in your clothes, then changing into your swimmers, its pointless, but thanks for stopping by
It was all good until you broke it open... It's RAW! The egg 'white' hasn't even turned 'white', like a fried egg. Also, your yokes are so much larger than ours (USA).
the egg whites were cooked, it's the juice from the bacon that runs out with the runny yolk, the eggs are fresh free range I get them straight from the chooks bum. if you don't like your yolks that runny then just simply cook your pies a bit longer. thanks for watching.
Oh... That's the oil from the bacon. Whew. OK! People used to be able to eat raw eggs here (USA), but now (since they feed the chickens God knows what and wash the protective film off the eggs), they are not safe. I'm old (68) and remember when the only thing we had to worry about eating raw was pork; and even that, my father ate raw. Thanks! 😀👍
In Tasmania (where I live) the store bought eggs are treated the same, I REFUSE to eat cage eggs because the poor chickens live 24/7 in a cage smaller than a shoe box in a un-insulated shed never seeing daylight, they are given forced grown feeds and hormones and do nothing but lay eggs until they die, it's horrible and I wont buy them. I am lucky because my mums neighbour has a chook pen and I get mine from her. I get free poop & feathers with my eggs lol. I try to buy from local farms and growers as much as possible while I am still renovating our house. once we have our house finished I will have my own hen house hence why i'm called "the free bums ranch" my chickens will run free and have the hen house for night time.
TBH the only thing I can see running out of that pie is a beautiful golden yolk, I can't see anything that even resembles bacon fat or a raw egg pouring out. Out of curiosity which pie maker do you have?
Thank you GameThruz, the runny yolk is hypnotic lol, I use a Sunbeem pie magic fore pie maker. that pie maker is about 10 years old so that particular model is no longer available but Sunbeem still make them. Thanks for your comments and stopping by to watch my channel
I am making a pie not a quiche. This is the traditional way an egg and bacon pie is made in Australia, and like I have said in previous comments for those that do not like a runny egg, just cook it longer. The egg is meant to be cracked whole over the bacon. I a larger family size pie the egg yolks would be a lot firmer because the pie would take longer to cook, but as I said you don't like it that runny, cook it longer. Thanks for stopping by
@@GameThruz It's cultural sociological in NZ as with every sane person in the world it's Bacon and Eggs You lead with the Flavor You Don't call a BLT a Lettuce Tomato and Bacon
traditionally an egg and bacon pie contains cured bacon, not fried bacon. If you fry the bacon you end up with hard bits in your pie as your cooking the bacon twice. It's a bit like going for a swim in your clothes, then changing into your swimmers, its pointless, but thanks for stopping by
Thank you for this.
I know that you made this almost 10 years ago but it was nice to see the entire cut of bacon and it explains how Canadian Bacon is named from removing the loin from the belly.
That was pretty cool to learn.
Loved how when you opened the lid of the machine that the lid of the pie shell started to rise like a calm shell.
The looked good
God Bless
Thanks for stopping by and taking the time to watch. I am still trying to put videos up, my camera has a sucky battery with no life to make a good video so saving money to get better stuff.
They look PERFECT !! The eggs taste so much better when they are runny. Thank you for this !!
Thank you Mary Ann,
Yes runny please I hate a hard boiled center
My gosh by golly! That looked absolutely delicious! You did such a good job explaining the bacon thing. Thanks.
You answered my question with these two videos, I appreciate it :) Yes, the tail is what we usually have here. You call it streaky bacon, but here it's just marketed as "bacon" we don't generally have names for our bacon cuts, just bacon (the tail as you call it there) and Canadian bacon, that looks like the eye you show. Good quality pork used to be so cheap here, now it is getting pricy, along with everything else (hidden inflation). Thanks, these look tasty!
your welcome :) glad i could be of some help thanks for watching :)
Silver Siren where are you from?
Looks yummy! Have you ever tried curry and rice pies...? I used to get them from a bakery on shopping day, curry & rice/meat pie and a carton of Iced Coffee, oh how I miss those! Have to make my own iced coffee/chocolate milk here as it's the nastiest stuff out, don't know what they do with it but it's horrid!
Edited to add, on your meat pie video you said you were going to make the pastry for the pies, but you/ve been away for a while, (hope everything is ok your end...?) Do you make a short crust pastry? Thanks for sharing your recipes it great, thank you again.
G'Day PJ, I have had many curried pies. I love the curried chicken rice pie I make.
Thanks for dropping by to my channel
@@NaysKitchen Hows about a recipe video Wilow....for the curry pie?
Yes you are right about the bacon, no round and really thin cut as well, not so much the thickness of Aussie bacon, there is a slightly thicker one.
As a kiwi , Aussie has the best cuts of pig 👍 free range eggs 💯👋🇳🇿
G'Day mate. Thanks for dropping by, I love my NZ neighbor's especially during cricket season lol
Looks delicious. I have a pie maker machine so I will try it. Thanks for the video. 😎
So they cut off the whole of the tail and give you just the eye? Back bacon in the UK always has a bit of tail attached, so it's less greasy than streaky but still has a bit of a crispy bit.
Hi thanks for watching. yes they cut the tail off and sell them at different prices. now due to covid, the price of bacon along with most meat has skyrocketed out of control. thanks for stopping by.
OMG, Your bacon looks so much better than ours.
The crunchy cutting of that pie with the gooeyness.......wow this is the best idea ever. I am going to have to try and make some of these.
Thanks ImRamro, glad you enjoyed it, the machine i used is
Brand name - Sunbeam
Product is called - Pie Magic 4
I was going to make that a prize for my 1st year on u tube but Australian plugs are different to USA plugs, so have to think of something else. Thanks for watching :)
Cool cooking gizmo! The egg and bacon pies look yummy to.
Thanks for watching :)
Holy cow, those look delish, how did I miss this video, lol, take care my sweet friend, :D
Gonna make these today but remember although they charge a bit more for it without the rind, by the time you throw the rind away you have less weight left hence the higher price per kilo.
G'Day, thanks for stopping by. I hope your pies came out great.
I always buy my middle bacon from Aldi's for $8.00 a kilo and cut it up myself as coles want $13.00 - $14.00 a kilo as a lazy tax
We don't have Aldi's in Tasmania or costco. but thanks for stopping by
@@NaysKitchen I hope that changes soon for you as I buy a lot of my ingediants from there for my cooking
How much is bacon these days?? I stopped eating ham/bacon/pork after watching Babe, wonder how long that will last because I really want to make these pies... 🤔
here in western washington we pay almost 4.00 for 12 tails can buy thicker cuts at 4.oo per 12 tails we call them slices of becon
I tried to watch this 3 times but i kept passing out when you said "today im making bacon and egg pie",,,,,i almost passed out writing that!
Ok,, i watched it till the end without passing out on the 4th try. That looked so good i had goose bumps on my tongue!
Just you wait till i start wrapping things in bacon lol I have many bacon dishes, you many need to visit the Doc and get some calm ya down pills :) breath into a brown paper bag it might help, you best not watch my latest shopping video then as there is deli show cases full of bacon lol. thanks for watching xx
Why? have you not heard of them before :)
I almost passed out because she said "egg and bacon" instead of "bacon and egg"
That looks so yum!
Looks good. Myself I'd probably put a bit of shredded cheddar in as well.
In Australia we have streaky bacon also, well in Perth we do, it is much like our middle rasher minus the eye...the streaky rasher's meat and fat is more evenly distributed, I'm useless at explaining sorry - streaky bacon is also much more flavoursome
I took a screenshot because it these are gorgeous & no doubt tasty.
Great video
G'Day HK, glad you enjoyed the video. they are a great snack or add a yummy side salad for a great brunch/lunch idea. thanks for stopping by.
yum love it where do you get one of those pie makers.GOD BLESS
hi contreeman, I would try Amazon hun, mine is a sunbeam brand but breval also make a pie maker. thanks for watching god bless
when your making more than 4 would you turn the machine off to cool down again because i find that it melts and shrinks the pastry when it gets too hot and its too hard to manage
I turn mine off till it's cooled down abit
What kind of dough did you use? Done sort of pie dough, or puff pastry? Thanks.
G'Day Rose, I usually I make my own puff pastry but in this video I just used a store brought puff pastry.
Good morning Willow! Thanks ever so much. After watching so many videos, I can plainly see I need to stock up on puff pastry. I do a lot of baking for my hubby's 26 coworkers. Even though I do prefer making as much from scratch as possible, some things are just not feasible for me. You have been a great help. Thanks again and have a blessed day. :)
You are most welcome Rose. thanks for stopping by and watching my humble little channel. blessings to you and yours also.
Oh that looks good!
A pie maker? I've never seen one of those. I'll try to track one down. Thanks. Looks so good!
thanks for stopping by, they are a handy tool for leftovers.
Carin Proud "..thanks Carin. I'm in the UK. I managed to find one on Amazon. It only makes 2 pies at a time and, on mine, you have to heat the machine up before you start so I'm guessing it will be harder to work with but those pies look so good that I think I'll risk it.
hi @@neesargon3497 hope you enjoy your pie maker, get creative. I can see pie floaters happening in your future lol.
Those look really good but are you starting with raw bacon? I wouldn't think the bacon would get cooked enough in just the 8 minutes with the crust and egg taking up part of the heat. Is that a problem?
G'Day Gayle, The bacon is not raw, it's been smoked & cured. the pie maker cooks from both sides, the pies & the bacon are extremely hot. If you want a less runny yolk on your egg then just cook it for longer.
Australian bacon comes smokes and cured already from the shop. You can eat it straight away without "cooking it any further. But is always better cooked.
OK that makes a lot more sense here in the US. It comes raw if we were to make those without cooking the bacon first we would be sick.
Where did you buy the pie maker and for how much? Please.
Hi Rebecca, it was given to me as a christmas gift about 10 years ago so not sure how much was paid.
It is a Sunbeam Pie Magic 4. I don't think this model is available any more but there are newer versions both by sunbeam and brevel.
WOW, Canadian bacon has no "eyes". I guess they always cut it and sell it at a different price. Even regular bacon is not so cheap either...but I use it mostly for tortellini.
Streaky bacon available in all Australian supermarkets
Nice but I would cook my egg and bacon before putting it in the crust because pork should be well done and I don't like runny eggs.
traditionally an egg and bacon pie contains cured and smoked bacon, not fried bacon. If you fry the bacon you end up with hard bits in your pie as your cooking the bacon twice.
It's a bit like going for a swim in your clothes, then changing into your swimmers, its pointless, but thanks for stopping by
How does the bacon cook without the egg yolk
I was thinking the same thing if the egg yolk isn't done, there's no way that bacon done
man that looks good
Thank you Cheryl, I am glad you liked it, thank you for watching xx
wow now we dont have a pie maker where do u get one of those?
kim seger ....Try Amazon.
It's not cooked in the middle :(
It was all good until you broke it open... It's RAW! The egg 'white' hasn't even turned 'white', like a fried egg.
Also, your yokes are so much larger than ours (USA).
the egg whites were cooked, it's the juice from the bacon that runs out with the runny yolk, the eggs are fresh free range I get them straight from the chooks bum. if you don't like your yolks that runny then just simply cook your pies a bit longer. thanks for watching.
Oh... That's the oil from the bacon. Whew. OK!
People used to be able to eat raw eggs here (USA), but now (since they feed the chickens God knows what and wash the protective film off the eggs), they are not safe. I'm old (68) and remember when the only thing we had to worry about eating raw was pork; and even that, my father ate raw.
Thanks! 😀👍
In Tasmania (where I live) the store bought eggs are treated the same, I REFUSE to eat cage eggs because the poor chickens live 24/7 in a cage smaller than a shoe box in a un-insulated shed never seeing daylight, they are given forced grown feeds and hormones and do nothing but lay eggs until they die, it's horrible and I wont buy them. I am lucky because my mums neighbour has a chook pen and I get mine from her. I get free poop & feathers with my eggs lol.
I try to buy from local farms and growers as much as possible while I am still renovating our house. once we have our house finished I will have my own hen house hence why i'm called "the free bums ranch" my chickens will run free and have the hen house for night time.
TBH the only thing I can see running out of that pie is a beautiful golden yolk, I can't see anything that even resembles bacon fat or a raw egg pouring out. Out of curiosity which pie maker do you have?
Thank you GameThruz, the runny yolk is hypnotic lol, I use a Sunbeem pie magic fore pie maker. that pie maker is about 10 years old so that particular model is no longer available but Sunbeem still make them.
Thanks for your comments and stopping by to watch my channel
I would scramble eggs and fry bacon. First
I am making a pie not a quiche. This is the traditional way an egg and bacon pie is made in Australia, and like I have said in previous comments for those that do not like a runny egg, just cook it longer. The egg is meant to be cracked whole over the bacon. I a larger family size pie the egg yolks would be a lot firmer because the pie would take longer to cook, but as I said you don't like it that runny, cook it longer.
Thanks for stopping by
that part black I like cooked food
Pie maker, ? Coz everyone has one eh ?
yeah the west we dont get the eye only what u say stricky part
Bacon & Egg pies is the description....
Soren Ingram what are you talking about...
Egg and bacon.
@@GameThruz It's cultural sociological in NZ as with every sane person in the world
it's Bacon and Eggs
You lead with the Flavor
You Don't call a BLT a Lettuce Tomato and Bacon
Супер 😊👍👍👍
I would like them, but I don't like runny eggs.
G'Day Rozanne. thanks for stopping by. If your not a fan of runny eggs simply cook the pies a bit longer until they are to your liking.
I would've fried the bacon first
traditionally an egg and bacon pie contains cured bacon, not fried bacon. If you fry the bacon you end up with hard bits in your pie as your cooking the bacon twice.
It's a bit like going for a swim in your clothes, then changing into your swimmers, its pointless, but thanks for stopping by