Fried Eggs with Bacon
Ingredients
Directions
Prepare
Cut two thin slices of bacon for each egg.
Fry
Fry the bacon over gentle heat until crisp, then place on a heated platter.
If the bacon is very fatty, remove some grease, leaving enough to fry the eggs.
Break each egg into a saucer to check its condition, then add to the pan one by one, being careful not to break the yolk.
Do not turn the eggs while frying.
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 add savoury flavour.
- Eggs
- Set into the main dish, with the whites firming while the yolks stay soft.
The step that matters
Adding the eggs to the pan. Eggs cook quickly once they hit hot fat, and a broken yolk spreads the white and dulls the look. Breaking each egg into a saucer first lets you spot and remove bad eggs and add each one gently.
“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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