CookEat Recipe
Scrambled Eggs with Bacon Country Style
Eight eggs oven-set on raw bacon, then mixed after cooking. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2245. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use RAW bacon, cook it thoroughly before adding the eggs, and cook the egg centre to 74°C. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Thin-slice two-ounce identified RAW lean bacon and fry in teaspoon butter five minutes, stirring, until product reaches safe cooked state. Crack eight eggs directly over bacon, distribute salt/pepper and oven-set five-minute historical guide to safe egg 74°C.
Step 2
Remove and MIX eggs/bacon with spoon only after the oven phase, as printed; serve hot.
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