Egos and Bacon
Ingredients
Directions
Fry the bacon
Cut the bacon into very thin slices and fry until crisp.
Remove the bacon and keep it hot in the oven.
Fry the eggs and serve
Break the eggs separately into the boiling fat and fry until brown.
Serve the eggs over the bacon with small fried pieces of bread placed around.
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 fat that the eggs fry in, and crisps to give savory, salty flavor and crunch.
- Eggs
- Set in the hot fat to form the main body of the dish and browned edges add flavor.
The step that matters
Break the eggs separately into the boiling fat. Cracking each egg into its own spot keeps the whites from running together and lets each one set in a neat shape. The fat must be very hot so the whites set quickly and the edges brown rather than soak up grease.
“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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