Bacon and Eggs
Ingredients
Directions
Prepare
Cut the bacon into thin slices.
Cook and serve
Place the bacon in a frying pan over low heat, turning frequently until cooked.
Remove the bacon from the pan and break the eggs into the hot fat.
Serve the 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
- Streaked bacon
- Supplies fat for cooking the eggs and flavour for the dish.
- Eggs
- Set into soft or firm whites and form the main body of the dish.
The step that matters
Breaking the eggs into the hot fat. Eggs cooked in fat that is too hot can brown or crisp at the edges and turn rubbery before the whites set. Keeping the heat controlled lets the whites set gently while the yolks stay soft.
“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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