Fried Eggs
Ingredients
Directions
Fry the eggs
Heat a small deep pan over high heat and add enough bacon fat or oil to cover the bottom.
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.
Use a perforated ladle to lift the egg out and drain it immediately.
Cook the bacon and serve
Cook bacon separately over a clear fire until crispy.
Serve the fried eggs 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
- Eggs
- Set proteins form the structure of the fried egg, while the runny yolk adds richness when broken.
- Bacon fat or oil
- Conducts heat to the egg and keeps the whites from sticking to the pan.
- Bacon
- Adds salty, savoury flavour and crisp texture to the plate.
The step that matters
Keep the yolk runny while the white sets. Egg white proteins set at lower temperatures than yolk proteins, so the white can firm while the yolk stays liquid. Cooking too long or over too high heat sets the yolk fully and toughens the white.
“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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