Eggs Fried with Bacon
Ingredients
Directions
Prepare the bacon
Toast the bacon slices in a cheese toaster, turning them until browned.
Ask diners how they prefer their bacon: crispy or soft.
If soft, parboil the bacon first.
Fry the eggs
Ensure the frying pan is clean and heat the dripping or lard until hot.
Crack 2-3 eggs into the hot fat without turning them.
Spoon hot fat over the eggs while they cook for about 2 minutes until the yolks are just beginning to turn white.
Remove the eggs when the whites are still transparent and the yolks are visible, using a slotted spatula to drain excess fat.
Serve
Serve the eggs neatly arranged with 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
- Streaky bacon
- Provides the main savoury, salty flavour and browned fat for the dish.
- Eggs
- Set into the main structure of the dish, with yolks that stay soft as the whites firm.
- Dripping or lard
- Conducts heat to cook the eggs and adds richness and flavour from the fat.
The step that matters
Spooning hot fat over the eggs. Hot fat cooks the tops of the whites without flipping, so the eggs set evenly. Removing them while whites are still slightly transparent keeps the yolks runny, since overcooked yolks turn firm and dry.
“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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