Wednesday, February 10, 2010

Fried Eggs

From "Dishes and Beverages of the Old South", 1913

Anybody, almost, can fry an egg wrong. It takes some skill to fry one exactly right. Have the frying pan covered with grease, hot, but not scorching, slip in the eggs, previously broken separately, taking pains not to break yolks, sprinkle lightly with salt and pepper, keep edges from running together, then when they have hardened underneath, dip hot grease over the tops, keeping on till the white sets. If the heat is right the eggs will not stick to the pan. Cook as hard as is desirable, take up with a cake-turner, and lay in a shallow pan, lined with soft clean paper. Keep hot while they drain—it takes a minute or so—then remove to a blazing hot dish, and serve. If ham goes with them lay it in the middle, with eggs all around it. Triangles of fried toast in between look and taste well at breakfast.

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