Fried Eggs

Ingredients

• 3oz. or 4oz. of good fat
• each egg

Method

1. 1

   Put good fat into a clean pan and heat thoroughly.

2. 2

   Slip the eggs in one at a time.

3. 3

   Once the white is nicely set, lift them out with a fish slice, drain, and serve.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.

each egg, and let them cook for three minutes or so till the white is nicely set ; now lift each separately with a delicately clean fish slice, let it drain over the pan for a minute, then lift it on to a slice of buttered toast, bacon, &c., or simply on to a hot dish, as preferred, and serve. Eggs, Fried. — It is not so easy as it sounds to fry an egg properly, as may be proved only too often when “ fried ham and eggs ” is the dish for breakfast. The reason is that the cook fries her bacon first and then fries the eggs in the same fat, which is mani- festly insufficient. The proper way is this : Put into a, clean pan 3oz. or 4oz. of good fat

Cook this with the app: pantry check, scaling, and the assistant.