Fried Eggs
From A second Dudley book of cookery and other recipes, 1914
Best with olive oil.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 99. The excerpt below is the record exactly as published.
FRIED EGGS ANY fat, provided it is well purified, can be used for frying eggs, but pure olive oil is the best. Also to do these eggs properly, they should be done one at a time. Heat some oil in an omelet pan until it begins to smoke slightly ; break the egg on a plate ; season it well
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