Bacon and Eggs
Ingredients
Directions
Prepare
Cut the bacon into thin slices.
Cook
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.
Cook the eggs to your desired doneness and serve 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
- Renders fat into the pan that cooks the eggs and adds savory, salty flavor.
- Eggs
- Set into the main body of the dish, with their proteins firming as they cook.
The step that matters
Cooking the eggs to your desired doneness. Egg proteins set with heat and keep firming after removal from the pan, so eggs cooked over high heat or left too long turn rubbery and dry. Lower heat and early removal give a softer set.
“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.
More bacon and eggs recipes
You might also like
Rice Gruel28 recipes
Peptoned Milk Gruel9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.