Fried Eggs
Ingredients
Directions
Heat enough drippings in a fry-pan to cover an egg when broken into it.
Break each egg into a cup and pour one at a time into the hot fat, avoiding crowding.
Fry three or four eggs at a time.
Once the white is set, use a spoon to dip the hot fat over the eggs repeatedly.
Remove the eggs with a perforated ladle and serve quickly.
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 protein forms the white and yolk structure as they cook in hot fat.
- Drippings (or oil)
- Hot fat cooks the eggs evenly and helps set and brown the whites.
The step that matters
Spooning hot fat over the eggs once the white is set. Basting with hot fat sets the thin top layer of white and cooks the surface of the yolk without flipping, so the egg stays intact. Too little heat or too few basting strokes leaves the white runny or the yolk raw.
“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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