To Fry Bacon, or Ham and Eggs
Ingredients
Directions
Cook the bacon
Heat a pan without adding butter or dripping.
Fry the bacon slices until cooked.
Transfer the cooked bacon to a hot dish.
Fry the eggs and serve
Crack each egg into a separate cup.
Gently place the eggs in the pan.
Cook until the egg whites are set.
Carefully lift the eggs out with a spatula.
Place the eggs on top of the bacon.
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
- Renders its own fat for frying and adds salty, savoury flavour to the dish.
- Eggs
- Set when heated, forming the soft cooked layer that sits on top of the bacon.
The step that matters
Cook until the egg whites are set. Heat firms the egg white into a solid layer while the yolk stays soft. Removing the eggs before the white sets leaves them runny, while overcooking toughens the white and dries the yolk.
“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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