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Eggs Fried with Bacon

Eggs fried with bacon, cooked in fat, served with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Eggs Fried with Bacon

Ingredients

Directions

Prepare the bacon

  1. Toast the bacon slices in a cheese toaster until browned, turning as needed.

  2. Ask diners how they prefer their bacon: crispy or soft.

  3. If soft, parboil the bacon first.

Fry the eggs

  1. Ensure the frying pan is clean.

  2. Heat the fat until hot.

  3. Break 2 or 3 eggs into the hot fat without turning them.

  4. Spoon hot fat over the eggs while they fry for about 2 minutes.

  5. When the yolk begins to look white, remove the eggs with a slotted spatula.

  6. Drain excess fat.

  7. Trim the eggs neatly.

  8. Serve with the bacon.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Egg proteins set with heat, forming the white and firming the yolk for serving.
Fine streaked bacon
Fat and savoury flavour; browning in the toaster adds crispness and roasted taste.
Dripping, lard, or fresh butter
Fat that conducts heat to the eggs and adds richness and flavour to the frying.

The step that matters

Spooning hot fat over the eggs. Hot fat spooned over the top sets the white and cooks the surface without turning the eggs, which keeps the yolk intact. Fat that is not hot will leave the whites runny and greasy.

“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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