Post #458 To Fry an Egg and Bake Some Bacon

February 29, 2016 at 1:19 PM | Posted in Uncategorized | 4 Comments

We’ve had a lot of illness in the household for the last couple of weeks.  I’m just getting over the flu that laid me low for the entire week last week, hence no blog posts.  Couldn’t even post an explanation.  Once I was on the mend, I had to hit the ground running as I prepped my next book for Kindle, and continued the “real job” routine.  I’d get so tired so quickly and easily that trying to put together a blog post was out of the question.  But recover I did, and with a minimum of fuss.  And now Partner/Spouse has it.  I’m home today on my scheduled day off, and he’s hibernating on the couch trying to recover.

This morning, he muttered in a voice lacking any power, “Oven baked bacon would be good for breakfast.”

“Okay,” I said, getting up from my desk.  “You want eggs with that?”

“Sure,” he whispered from a throat that hurt like rubbing your fingertip across sandpaper.

I grinned because now I got to try a technique for cooking eggs that I’d learned from ATK just days ago.

“Sunny side up, okay?”

He nodded.

With a smile, I turned the oven on and set up the bacon.  This is a trick I’d heard about but finally learned a few months ago when a good friend came for a visit and wanted to fix us breakfast.

We only buy thick cut bacon.  The paper thin sliced bacon tastes like salt and nothing more, to us anyway.  We’ve cooked bacon a bazillion different ways, from the barbeque grill to simmering it in water (I’ll tell you about that little trick in a later post.)  I turned the oven on at 350.  Then I lined a rimmed baking sheet with several layers of aluminum foil.  This doesn’t help the cooking process; it speeds up the cleaning process.

At this point you can either lay the bacon directly on the foil, or you can use a cooling rack placed in the baking sheet to keep the bacon above the fat that renders off in the cooking process.  I’ve done it both ways, and the flavor is the same.  At this point, you can also add things to the bacon.  Lots of people like to put maple syrup on their bacon, or honey.  The flavor cooks into the meat and turns it into something they like.  I don’t.

So I put the bacon into the oven and set the timer for 30 minutes.  The time really depends on the thickness of the bacon you’re using, and how crispy you want the bacon to be.  I’m still playing with the cook time, and I’ll probably increase it.

Once the bacon was done it was time for the eggs.  I don’t usually get excited about cooking eggs, but this was going to be fun!  I hoped.

The first trick is to use a low heat so the eggs don’t burn.  When I was a kid, my mom made fried eggs all the time, and they always had a ring of brown crispy egg white.  I loved that part when I was a kid.  Not so much any more.  It’s caused by high cooking temps and makes the eggs tough.  I know we’re only talking about eggs here, but a well-cooked egg is a delight.  Really.

I have an electric stove, so I set the burner between 3 and 4.  Then I put a tablespoon of butter into the skillet and let it melt.  You want the butter to be bubbling well.  This is the water trapped in the butter particles evaporating.  But you need to watch because you don’t want the butter to burn.  While that’s happening, I broke two eggs direct from the fridge into two separate bowls.  If you want the eggs to be separate as they cook, use two bowls and put them in the pan separately.  If you want the eggs to cook together, use one bowl and pour them gently into the pan together.

If you allow the eggs to come to room temp, the whites will be runnier and spread more in the pan causing them to cook faster than the yolks.  Cold eggs will stay together be thicker as they cook.  It’s really your choice so experiment.

I cooked the eggs for two minutes then turned the burner off.  Here’s comes the new technique (at least, new to me.)  I put a tight fitting lid on the pan and let the eggs continue to cook on the residual heat for another two minutes.  The steam from the heat will cook the top of the eggs and the yolk.  The timing depends on how you like your yolk.  If you want it runny, two minutes will suffice.  If you want it set but not hard, three to four minutes.  If you like the yolk cooked completely, six minutes or longer.  You’ll need to play with the timing on that part.

When the eggs are done cooking, gently slide them onto the plate and place several pieces of bacon next to them.  Sprinkle very lightly with pepper and even lighter with salt (we use salted butter so sometimes the extra salt isn’t needed.)

And here’s the result:

fried-eggs-1

When I asked how they were, the mumbled reply was “Perfect.”

It’s a good feeling.

Enjoy

 

 

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4 Comments

  1. I do love a well cooked egg with a runny yolk.

  2. 8-10 years ago I dated a girl who reignited my love for bacon, Until she made breakfast for me. After cooking up a bunch of bacon she dumped out the bacon grease, I asked ” What are you going to cook the eggs in ?” She explained she and her daughters thought it was gross. I should have seen that as a sign we weren’t going to work out ( she also loved football but not Star Wars. But that’s a story for another day).
    I also have never understood the idea of “crispy” bacon. For me it’s just too salty. I like it when it gets just between grey and brown. Still chewy, Put it between two slices of white bread with a little butter and black pepper and I’m a happy boy !

  3. I saw that episode as well and was amazed as that is how I grew up making eggs. To lower the dish content, crack the egg directly into the pan.

    • Cracking directly into the pan was how I’ve always done it, but they explained that breaking into the bowl gives you the opportunity to remove any stray eggshells that might have fallen in. Using the lid and residual heat was a game changer for us.


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