Skip to main content
Breakfast

Fried Eggs — Oeufs Frits a LA Anglaise — English Fashion

Eggs fried in oil or butter, optionally finished in a low oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Olive and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 11,887 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Fried Eggs — Oeufs Frits a LA Anglaise — English Fashion

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Method one: shallow fry

  1. Heat the olive oil, lard, or clarified butter in a frying pan over medium‑high heat.

  2. Gently break one egg at a time into the pan, being careful not to burst the yolk.

  3. Using a wooden spoon, carefully turn the egg white over the yolk to envelop it.

  4. Once cooked, remove the egg with a slotted spoon and place it on a napkin to absorb excess fat.

Method two: butter and oven

  1. For the second method, melt 1 ounce of butter in a frying pan until it hisses.

  2. Gently break in 3 or 4 eggs and scald the yolks with a little hot melted butter.

  3. Cook in a preheated oven at 300°F (150°C) for 2 to 3 minutes.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Olive + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set to form the body of the dish, with the white firming while the yolk stays soft.
Olive oil, lard, or clarified butter
Conducts heat to cook the eggs and adds fat that gives the whites a crisp, golden edge.
Butter
Adds rich flavor and fat, and its hot fat scalds the yolks in the second method.

The step that matters

Turning the egg white over the yolk. Yolks are easily broken, and the white sets quickly in hot fat. Turning gently while the white is still fluid keeps the yolk intact and encloses it neatly.

“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 fried eggs recipes

with Bacon 8Breaded 4and Bacon 4with Tomatoes 4with Tomato Sauce 3 See all 85 →

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes