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Whole, almost always hen's, eggs poured gently into shallow hot fat and cooked by splashing fat over. Not turned or stirred.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1659. INGREDIENTS: 4 eggs, ¼ lb. of lard, butter or clarified dripping.
[Illustration: FRIED EGGS ON BACON.]
Mode: Place a delicately-clean frying-pan over a gentle fire; put in the fat, and allow it to come to the boiling-point. Break the eggs into cups, slip them into the boiling fat, and let them remain until the whites are delicately set; and, whilst they are frying, ladle a little of the fat over them. Take them up with a slice, drain them for a minute from their greasy moisture, trim them neatly, and serve on slices of fried bacon or ham; or the eggs may be placed in the middle of the dish, with the bacon put round as a garnish.
Time: 2 to 3 minutes. Average cost, 1d. each; 2d. when scarce.
Sufficient: for 2 persons.
Seasonable: at any time.
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