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Fried Eggs


Place the fat in the pan and heat until very hot and then place where the pan will maintain this heat without getting any hotter; if you use the gas turn down the burner.

Add the eggs. Let them cook very slowly until set and then turn if desired.

Eggs cooked in this way will not absorb the fat and will be tender and delicate, and not have a crust of crisped egg around the edge.


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Mrs. Wilson's Cook Book (1920).

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