Fried Egos and Hinced Ham Ok Bacon
Ingredients
Directions
Prepare the bacon
Cut the bacon into very thin slices, then into small square pieces.
Place the bacon in a stew-pan over gentle heat to render some fat.
Once enough fat has melted, transfer the bacon to a warm dish.
Fry the eggs
In a frying pan, heat a ladleful of melted bacon or lard.
Add about a dozen small pieces of bacon to the pan.
Crack an egg into the pan with the bacon and cook carefully.
Ensure the yolk does not harden; once the egg is done, transfer it to a warm dish.
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
- Provides fat for frying and savory, salty flavor from its rendered meat.
- Melted bacon or lard
- Fat that conducts heat evenly and keeps the eggs from sticking to the pan.
- Eggs
- Set when cooked to form the main dish, with the yolk left soft for a runny texture.
The step that matters
Keeping the yolk soft. Egg proteins in the yolk set at relatively low temperatures, so cooking too long or on high heat hardens the yolk. Gentle, carefully controlled heat keeps it runny while the white fully sets.
“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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