Fried Eggs

Ingredients

• only one should be dealt with at a time
• some oil

Method

1. 1

   Heat some oil in an omelette-pan until it begins to smoke slightly; break the egg on a plate; season it and let it slide into the pan.

2. 2

   Then, with a wooden spoon, quickly cover up the yolk with the solidified portions of the white, in order to keep the former soft.

3. 3

   Drain the egg on a piece of stretched linen, and proceed in the same way with the other eggs until the required quantity has been treated.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 151. The excerpt below is the record exactly as published.

Fried Eggs. To cook these eggs properly, only one should be dealt with at a time. Heat some oil

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