Skip to main content
Main

Fried Ham with Eggs

A simple dish of fried ham and eggs cooked together in a skillet.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fried Ham with Eggs

Ingredients

Directions

Prepare the ham

  1. If the ham is very salty, parboil it before frying.

Cook the ham and eggs

  1. Fry the ham in a skillet, turning often, until browned.

  2. Remove the ham to a hot platter.

  3. In the same skillet, fry the eggs in the ham fat, spooning the grease over the tops until the whites are set.

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. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 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

Salted ham
Provides the main savory meat and the fat that is used to cook the eggs.
Eggs
Set into a firm white when cooked, forming the main contrast to the ham.

The step that matters

Parboiling very salty ham. Simmering the ham in water before frying draws out some of its surface salt, so the finished dish is less overly salty. Cooks who skip this with heavily cured ham often end up with a dish that tastes too salty.

“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.

You might also like