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Fried Eggs

A simple dish of eggs fried in boiling drippings or oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Eggs

Ingredients

Directions

  1. Heat a fry pan with enough boiling drippings to cover an egg.

  2. Break each egg into a cup, then pour one at a time into the hot fat.

  3. Fry three or four eggs at a time without crowding.

  4. Once the egg white is set, spoon hot fat over the eggs repeatedly.

  5. Use a perforated ladle to remove the eggs and serve immediately.

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

What each ingredient does

Eggs
Provide the protein that sets into the fried white and yolk structure of the dish.
Boiling drippings
Act as the frying medium, cooking the eggs quickly and adding richness and flavour.

The step that matters

Spooning hot fat over the eggs after the white sets. Basting with hot fat cooks the thin layer of white over the yolk without breaking the yolk. Spooning too early or with cool fat can leave the top raw or wrinkle the surface.

“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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