Fried Eggs and Minced Ham or Bacon
6 eggsIngredients
Directions
Prepare the bacon
Cut the bacon into very thin slices, then into small square pieces.
Place the bacon in a skillet over low heat to render some fat.
Once the fat has melted, remove the bacon and keep it warm.
Fry the eggs
In the same skillet, add the melted bacon or lard.
Add a few pieces of bacon to the skillet, then carefully crack an egg into the pan.
Cook until the egg is round and the bacon pieces stick to it, being careful not to harden the yolk.
Transfer the cooked egg to a warm dish and repeat with the remaining eggs.
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
- Eggs
- Set to form the body of the dish while the yolk stays soft.
- Bacon
- Renders fat for frying and its pieces stick to the egg, adding savory flavor.
- Lard
- Adds fat for frying, carrying flavor and helping the egg cook without sticking.
The step that matters
Cook the egg gently over low heat. Egg proteins set at moderate temperatures, and high heat quickly toughens the white and hardens the yolk. Keeping the heat gentle lets the white set while the yolk stays runny.
“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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