Fried Eggs
Ingredients
Directions
Fry several slices of bacon in a pan.
Remove the bacon from the pan.
Gently break the eggs into the pan and fry until the yolks are set.
Serve the eggs on a hot dish with the bacon.
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
- Slices of bacon
- Renders fat into the pan that flavours and browns the eggs.
- Eggs
- Set proteins form the main body of the dish, with yolks left runny or firm.
The step that matters
Gently break the eggs into the pan. Breaking eggs in gently keeps the yolks intact and the whites compact. Heat that is too high toughens and browns the whites before the yolks set.
“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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