Fried Eggs and Bacon
Ingredients
Directions
Fry the bacon in a pan until done, then remove to a dish.
Break the eggs into the remaining fat in the frying pan without disturbing the yolks.
When the eggs are just barely half done, gently shake them onto the fried bacon in the dish.
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
- Bacon
- Supplies savoury flavour and the fat the eggs are fried in.
- Eggs
- Set into a firm white when heated, forming the main body of the dish.
The step that matters
Moving the eggs while only half set. Eggs keep cooking from residual heat after leaving the pan. Lifting them while the whites are only partly set and the yolks still soft keeps the yolks runny and stops the whites from turning rubbery.
“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.
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.