Fried Eggs
Ingredients
Directions
Prepare the pan
Use a clean frying pan, not one used for bacon.
Add enough bacon fat to cover the bottom of the pan and heat it.
Fry and serve
Break the eggs into a cup and pour each egg carefully into the pan.
Fry the eggs until one or two white spots appear on the yolk.
Lift the eggs carefully with a spatula onto a hot dish and serve.
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 fat
- Coats the pan so the eggs fry in fat and release without sticking.
- Eggs
- Set into the main dish; the whites firm as they cook while the yolk stays soft.
The step that matters
Lifting the eggs out gently. Egg whites firm as they cook but stay delicate, so tearing them with a spatula breaks the set white and spoils the look. Lifting slowly under each egg keeps it whole.
“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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