CookEat Recipe
Fried Ham and Eggs
Six broiled ham slices each topped with two fried eggs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2594. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify ham raw/RTE; cooked endpoint for raw pork and eggs; six cycles, no assumption one pan fits all. Limites : Ham slice mass/thickness and pan butter remain unspecified. Six cycles do not establish a measured total elapsed time or simultaneous pan capacity.
Method
Steps
Step 1
Broil SIX very thin slices of UNCOOKED cured lean ham for the TWO-minute guide on EACH side, continuing until the ham centres reach 71°C. Lay on a hot dish and keep hot.
Step 2
Lightly butter a small frying pan, quantity unspecified. Add TWO eggs and season that pair with ONE LIGHT saltspoon salt and HALF a saltspoon pepper. Fry for the THREE-minute guide until the eggs reach 74°C and are safely set; slide the pair over ONE ham slice.
Step 3
Repeat for the remaining FIVE ham slices using the remaining TEN eggs. The full preparation uses SIX LIGHT saltspoons salt and THREE saltspoons pepper, distributed across the six pairs. Serve promptly.
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