How to cook the perfect fried egg.

Food ... or at least Felicity Claoke's version of it:
"Frying obviously involves adding fat – that's why it's so popular. Bacon fat is the traditional choice in this country, and still advocated by Delia, but very few of us eat enough of the stuff to have any around: I often use it if I'm doing eggs and bacon for breakfast, but although the flavour's good, it does make for a messy looking egg. Delia also suggests substituting groundnut oil, which creates the opposite problem – it's clean, certainly, but deliberately neutral tastewise."
No one fries them quite like my Dad.  Or cooks bacon.  He's very good at breakfasts in general.

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