Eggs Fried with Bacon
Ingredients
Directions
Prepare
Toast the bacon in a cheese toaster until desired doneness.
In a clean frying pan, heat the drippings or lard until hot.
Fry and serve
Break the eggs into the hot fat without turning them.
Spoon the hot fat over the eggs while they fry for about 2 minutes.
Remove the eggs when the yolk is just beginning to look white and the white remains transparent.
Drain the fat, trim the eggs neatly, and serve 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
- Eggs
- Whites set into a firm structure while yolks stay soft, giving the fried eggs their form.
- Bacon
- Adds savoury flavour and fat, and browns in the toaster for crispness.
- Drippings or lard
- Conducts heat evenly and crisps the edges of the whites as they fry.
The step that matters
Spooning hot fat over the eggs. Hot fat cooks the top of the whites and sets the yolk surface without flipping, so the yolk stays runny. Removing the eggs as soon as the whites are opaque prevents toughening and rubbery edges.
“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.
More bacon and eggs recipes
You might also like
Rice Gruel28 recipes
Peptoned Milk Gruel9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.