Eggs fried with Bacon (No. 545)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

fine streaked bacon (not more than a quarter of an inch thick) ↝ Beef, bacon, cooked [Bacon]
No. 526
No. 527
Well-cleansed (see No. 83) dripping, or lard, or fresh butter
lard ↝ Lard [Fats and Oils]
fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
two or three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (9)

Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean dish, and toast them before the fire in a cheese-toaster, turning them when the upper side is browned.
Ask those who are to eat the bacon, if they wish it much or little done, i. e. curled and crisped, or mellow and soft: if the latter, parboil it first.
Ensure the frying-pan is quite clean.
When the fat is hot, break two or three eggs into it.
Do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon.
When the yelk just begins to look white, which it will in about a couple of minutes, they are done enough.
The white must not lose its transparency, but the yelk be seen blushing through it.
If they are done nicely, they will look as white and delicate as if they had been poached.
Take them up with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them.

Original Text

Eggs fried with Bacon.—(No. 545.)

Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean dish, and toast them before the fire in a cheese-toaster, turning them when the upper side is browned; first ask those who are to eat the bacon, if they wish it much or little done, i. e. curled and crisped, see No. 526, or mellow and soft (No. 527): if the latter, parboil it first.

[337]Well-cleansed (see No. 83) dripping, or lard, or fresh butter, are the best fats for frying eggs.

Be sure the frying-pan is quite clean; when the fat is hot, break two or three eggs into it; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon; when the yelk just begins to look white, which it will in about a couple of minutes, they are done enough; the white must not lose its transparency, but the yelk be seen blushing through it: if they are done nicely, they will look as white and delicate as if they had been poached; take them up with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them.

Notes

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