Fried Eggs
Ingredients
Directions
Prepare
Heat a small deep pan over high heat and add enough bacon fat to cover the bottom.
Fry the eggs
Crack one egg into the pan and cook until the white is set and the yolk is still runny.
Gently coax the white over the yolk to create a round shape.
Lift the egg with a slotted spoon and drain immediately.
Repeat for each egg, cooking them one at a time.
Serve
Broil bacon separately over a clear fire.
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 main structure, with the white setting and the yolk staying runny.
- Bacon fat
- Conducts heat and fries the egg, adding savory flavor and helping the white set.
The step that matters
Cooking the white until set while keeping the yolk runny. Proteins in the white set at moderate heat while the yolk thickens more slowly, so lifting the egg too early leaves the white raw and too much heat firms the yolk. Draining immediately stops residual cooking.
“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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