Fried Eggs
Ingredients
Directions
Prepare
Heat enough clear fat in a pan to cover an egg.
If using leftover fat from frying ham or sausages, strain it and return it to the pan.
Fry the eggs
Break each egg into a cup, then carefully drop it into the hot fat, keeping it intact.
Fry no more than three eggs at a time.
Spoon the hot fat over the eggs as they cook until a delicate white coating forms over the yolk.
Fry until the eggs are cooked to your desired doneness.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Set into a firm white while the yolk stays soft or cooks to the desired firmness.
- Clear fat
- Conducts heat to cook the eggs and gives the whites a crisp, golden-edged texture.
The step that matters
Spoon the hot fat over the eggs as they cook. Basting with hot fat sets the white on top of the yolk without flipping, so the egg cooks evenly. Frying too many eggs at once drops the pan temperature and makes the whites spread and cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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