Fried Eggs
Ingredients
Directions
Prepare
Heat fat in a frying pan until it is 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 they are browned.
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
- Set into a firm white and a cooked yolk, forming the main body of the dish.
- Fat for frying
- Conducts heat quickly to cook and brown the eggs, and adds richness.
The step that matters
Slip the eggs into the hot fat without breaking them. Very hot fat sets the outside of the white quickly, so the egg holds its shape. If the fat is not hot enough, the white spreads and cooks unevenly, and rough handling breaks the yolk.
“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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