Fried Eggs
Ingredients
Directions
Prepare
Heat fat in a frying pan until smoking hot.
Break each egg into a separate saucer.
Fry and serve
Carefully slip the eggs into the hot fat without breaking them.
Fry the eggs until brown.
Use a skimmer to remove the eggs and place them on brown paper for one minute to absorb excess grease.
Arrange the eggs neatly on a serving 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
- Eggs
- Provide the main structure and protein that set into the fried white and yolk.
- Fat for frying
- Conducts heat to the eggs and gives the whites a crisp, browned edge.
The step that matters
Slipping the eggs into the hot fat. Eggs dropped into fat that is not hot enough spread out and absorb grease before setting. Fat that is smoking hot sets the whites quickly, keeping each egg compact and intact.
“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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