Ham, Fried, with Eggs

Ingredients

• a pound of ham
• six eggs

Method

1. 1

   Cut the ham into uniform slices.

2. 2

   If hard and salty, soak in hot water for 8-10 minutes, then drain and dry.

3. 3

   Fry in a clean cold frying pan, turning during cooking.

4. 4

   Poach the eggs separately and serve on the ham.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 681. The excerpt below is the record exactly as published.

Ham, Fried, with. Eggs.— Cut the ham into slices of a uniform thickness, and, if it is very hard and salt, soak it for eight or ten minutes in hot water, then drain, and dry it in a cloth. Cut off the rind, put the slices in a scrupu- lously clean cold frying-pan, and turn them two or thi'ee times during cooking. Put them on a hot dish, and if the fat is in the least discoloured, poach the eggs separately {see Eggs, to Poach). Break the eggs, taking care not to break the yolks, and slip them into the pan. Gutter the whites over the yolks with two sjDOons, to shape the eggs like a ball. Take them up with a sUce, drain them from the fat, and place them on the ham. Serve as hot as possible. Time, seven or eight minutes to fry the ham. Probable cost. Is. per pound, if a whole ham be bought; Is. 2d., if purchased in a smaller quantity. Sufficient, a pound of ham and six eggs

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