Bacon and Eggs
Ingredients
Directions
Prepare the bacon
Slice the bacon thinly.
Fry the bacon until slightly underdone.
Keep the bacon in the oven to stay hot.
Fry the egg
Break the egg into a cup.
Gently place the egg into the pan with the hot bacon fat.
Keep the egg as round as possible.
Baste it continually with the hot fat until lightly set.
Drain the egg from the fat.
Place it on top of the bacon.
Serve hot.
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
- Provides salty, savoury flavour and its rendered fat cooks the egg.
- Egg
- Sets into a soft, tender layer that adds richness and moisture to the dish.
The step that matters
Baste the egg with hot fat until lightly set. Spooning hot fat over the egg cooks the top surface without flipping it, so the white sets while the yolk stays soft. Too little heat or fat leaves the white runny, and too much cooks the yolk through.
“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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