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Bacon Fraze

Thin bacon slices coated in an egg, cream, and flour batter, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bacon Fraze

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl with the cream and flour until smooth.

  2. Fry the bacon slices in a pan until crispy.

Fry and serve

  1. Dip the fried bacon into the egg batter.

  2. Place the bacon in a frying pan and pour batter over it.

  3. Fry until one side is golden, then turn and pour more batter on top.

  4. Once both sides are golden, transfer to a dish and serve hot.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when heated, giving the batter structure and holding the fritters together.
Flour
Thickens the egg mixture so it coats the bacon rather than running off.
Cream
Adds moisture and softness to the batter, keeping the set egg tender.
Bacon
Provides fat and savory flavor, and its fat helps the batter brown in the pan.

The step that matters

Turning the fritter once one side is golden. The batter must set and brown on the first side before turning. Turning too early can tear the coating or let it slide off, and the second batter layer needs a set base to hold.

“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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