Fried Eggs
From The century cook book, 1894
Serves 1
The rings can be lifted out with a fork as soon as the white is partly cooked.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 53. The excerpt below is the record exactly as published.
Fried Eggs. Having enough fat in a frying-pan to nearly cover the eggs when frying, break each egg
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