Fried Eggs

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 3 min Total: 3 min
Yield
2.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point.
  2. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them.
  3. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.
Original Text
FRIED EGGS. 1659. INGREDIENTS.—4 eggs, 1/4 lb. of lard, butter or clarified dripping. [Illustration: FRIED EGGS ON BACON.] Mode.—Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish. Time.—2 to 3 minutes. Average cost, 1d. each; 2d. when scarce. Sufficient for 2 persons. Seasonable at any time. VENERATION FOR EGGS.—Many of the most learned philosophers held eggs in a kind of respect, approaching to veneration, because they saw in them the emblem of the world and the four elements. The shell, they said, represented the earth; the white, water; the yolk, fire; and air was found under the shell at one end of the egg.
Notes
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