BACON AND SPICY FRIED EGGS
1 pound bacon
1 cup grated four-cheese mix
1 tablespoon Prudhomme’s Poultry MagicTM spice
1/4 teaspoon parsley
1/4 teaspoon tarragon
Apron or at least reasonably protective clothes
PREPARING THE BACON
Bacon! Everyone loves bacon. Bacon!
After coming down from your bacon high, separate the delectable meaty strips from each other. This helps the bacon fry at the same rate.
Cook bacon at medium high. Bacon can go from golden crispness to ashy black in seconds. So turn over the bacon strips constantly. Do you have to worry about bacon splattering you? Yes, that is why one hand should protect you by holding the pan’s lid while you turn over the bacon. Alternatively, tilt the pan away from you while stirring.
(Does hot bacon grease hurt? My goodness, yes! Put the splattered part of your body immediately under the kitchen faucet and turn on that cold water. Don’t be proud about pouring water onto that splattered part if it can’t be put under the faucet; for example, if you were cooking in the nude–-never do this–-or cooking in a thin pajama bottom. Oh sure, cooking this way might be exciting to your partner, but getting splattered down there with scalding grease is a mood dampener.)
Put paper towels in a bowl, the cooked bacon next, then another towel. Press down on the top towel. Grease sure makes meat and other things taste great, but your stomach will hate it and your heart will want medical specialists standing by.
COOKING THE EGGS
Fried eggs taste best when cooked in bacon grease. The best alternative is butter. When cooking with butter, it is a good idea to spray the pan first with a non-stick spray. This will save minutes of pan scrubbing afterwards.
Crack eggs into frying pan. Sprinkle poultry spice, parsley, and tarragon on top of eggs. Start cooking the eggs on medium high and within a few seconds go down to medium. There is a range of opinion on how long to cook the yolk. This is a matter of taste, unless you’re like me and have an allergic reaction to any yolk that isn’t thoroughly cooked.
Make fried eggs exciting. Add grated-four cheese to it when it is nearly done. A crispy, gold cheese crust looks great and tastes fantastic too. Meat dishes can be spiced. Why not spice your eggs, too, to your liking? Salsa, anyone?
Be VERY CAREFUL about cooking eggs in the bacon grease from your wonderful bacon made just minutes ago. It is already seething with hot and agitated bacon-grease molecules. Fried eggs don’t need to be turned over, once if you prefer, so you don’t need to watch constantly. But you will need to make sure they don’t burn. So, wear that apron, hold that lid, and tilt that pan. And when scooping the eggs out of the pan, use a spatula with holes in it so the grease stays in the pan on not on the eggs.
And it all tastes great. Bacon and eggs served to your sweetheart in bed makes a wonderful morning.
1) The great film director Alfred Hitchcock loathed eggs. He directed a scene where an actress put out her cigarette in a runny egg yolk.
2) A hard-boiled egg spins faster than one that is not.
3) Presumably, the Earth would spin faster if it were hard boiled.
4) You’d need a large pan to hard-boil the Earth. And a really big stove as well.
5) Eggs age faster at room temperature than in the fridge. They also age slower if left in the carton.
6) Similarly, people keep quite well if put them in a refrigerator. Consult your local law enforcement when attempting this experiment. You’ll be pleased how quickly they’ll come over.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com