Fried Eggs
From The Cook County cook book, 1912
Serves 1
A simple and classic preparation.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 16. The excerpt below is the record exactly as published.
FRIED EGGS. — Have enough clear boiling fat in a frying pan to cover an tg^ broken in, if dripping is used strain the fat and return it to the clean pan. Break the eggs separately into a cup; drop each carefully into the fat, which should be piping hot to pre- vent running together. Dip up the fat with a spoon and pour it gently over the eggs as they cook until a delicate white coating forms, through which the yolk blushes. Fry a longer or shorter time, as desired, soft or hard. You need no test but eye and touch. — Mrs. Ernest D. Dean, Clen View, 111. VARIATION I. — Put a tablespoon of fat in a frying pan and when hot break in eggs carefully. Season to taste and then add 1 teaspoon of water and cover pan tightly. The eggs both steam and fry and are very tender. — Mrs. Frank Ferguson, Franklin, 111. VARIATION II. — Heat omelet pan. Put in 1 tablespoon but- ter; when melted, slip in an tgg, and cook until the white is firm. 30 EGGS Turn it over once while cooking. Add more butter as needed, using just enough to keep Qgg from sticking. — Mrs. C. Buttercup. Bensen, 111. FRIED EGGS AND BACON.— Fry 12 thin slices of bacon until crisp; take them out and keep hot in the oven. Break 6 eggs
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