CookEat Recipe

Fried Eggs with Salt Pork

Name: Fried Eggs with Salt Pork
Ingredients: 12 Slice Salt pork — TWELVE very thin slices of RAW CURED lean salt pork, skin trimmed; not bacon or fresh uncured pork.; 1 Tablespoon Lard — Fully rendered pork lard; ONE tablespoon for whole pan.; 12 Egg — Fresh eggs; 0.5 Teaspoon Salt — Salt for eggs total; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper for eggs total; source unit: saltspoon

Documentary adaptation of printed No1726; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1726. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Documentary adaptation using the stated inputs and method. Actual trimmed mass, losses, texture, finished yield and portions remain unmeasured; historical times are guides, not measurements of the finished food.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Trim skin from twelve thin pork slices. Fry in tablespoon lard source two minutes first side, turn and cook thoroughly to an appropriate cured-pork product-safe endpoint.
Step 2
Crack TWELVE fresh eggs over the TWELVE pork slices, divide the egg salt and white pepper across the pan; fry ONE MINUTE and oven-finish FOUR MINUTES as guides, continuing to a measured 74°C egg-dish centre. Slide the full preparation onto a hot dish and serve.

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