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Fry off the bacon and set aside to drain and cool a bit. Start toast for dipping in yolks. Crack eggs into medium hot bacon fat about 1/4 inch deep and salt and pepper. Splash bacon fat over the top with a spatula to set the white.
Give the fry pan a shake or two to get the water moved to all parts of the pan. Through the cover on it. The steam and oil/water reaction is going to splatter the fat everywhere. And create a great amount of steam. This will serve to softly cook the top of the egg. No flipping and no rubbery egg white.
It's a presentation thing: the eggs look better with the yolks facing up, even with the whites set. And while yes, handling eggs too much will increase your chances of breakage, you can flip the same pair of eggs all day without breaking a yolk if you have a gentle hand.
Perhaps the most miss understood preparation of eggs is the Basted Egg. Requesting basted eggs is a little like being a tea drinker in the USA. If you are a tea drinker and request tea either with breakfast or after dinner, you know what I mean. Read the full article here... *These articles...
1102 posts · Joined 2002. #4 · Apr 22, 2011. Funny how different kitchens are. I learned my eggs on a line that had salamander. Used it a lot for melting cheese on omelettes, covered fries/hashbrowns, finishing 'basted' eggs, frittatas, etc. We had a 6 burner range, with an oven below and a salamander on top.
Cooking Discussions. Food & Cooking
It is vital to learn to work clean and neat as you cook breakfast. Keep a towel (s) in sanitizer water to wipe up eggs spills, butter, etc. as you go. Put things back where they belong right away. Do not allow clutter to interrupt your muscle memory and organization.
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i cook with wine very often, even breakfast--poached, basted even scambled eggs get a kind dose of white before finishing. Ive cooked with many different whites, Chenin Blanc, Savignon Blanc, even White Zinfandel, but would have to say my favorite all around cooking white would be an inexpensive Chardonnay.