Fried Eggs
From Foods, their selection and preparation, 1935
Cook slowly over low heat to avoid tough edges.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 96. The excerpt below is the record exactly as published.
Fried Eggs. Frying is probably the most universally liked method of cooking eggs, since in frying there is development of flavor. As ordinarily carried out, however, flavor is developed at the expense of tenderness. When the temperature is too high the edge of the white becomes tough, leathery, and *In all cases, the cooking is done below the boiling point. 2Use double boiler. [103] Eggs for Breakfast Are Served in a Variety of Ways • ( Upper left) Poached; ( Lower left ) fried; ( Upper right ) shirred Poultry and Egg National Board hard to digest. This need not happen if the following method is used. Heat a thin layer of fat
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