Bacon in the oven

Si_Clist

JackieO wrote: »

Put a bit of kitchen roll on a plate in the microwave and zap it for a minute or two ...

suki1964 wrote: »

On eat well for less, they done crispy bacon in the micro between sheets of kitchen towel.

No microwave! Can't be doing with 'em

Pollycat

Si_Clist wrote: »

I've only recently discovered the joy of cooking bacon in water in a frying pan so as to avoid the splattering I always got when I fried it conventionally, but that means the gas is on under the pan for 15 minutes or so, much of that on full, and that's not exactly frugal.

Is it just me? The idea of cooking bacon in water seems so wrong.

theoretica

Bacon in the oven is great when you are feeding large numbers of people too. As mentioned, put it on foil or baking sheet to make the washing up easier.

JIL

I regularly do a full English in the oven, hash browns and sausages go in first. I then lightly cover a load of mushrooms in a little oil and they go in, with a casserole dish of tinned tomatoes and another with beans. If I am doing my version of fried bread, that also goes in ( stale bread brushed with cooking olive oil and baked). Fifteen mins later in goes the bacon and black pudding. I then do my eggs, in a large frying pan I put a tiny bit of oil, crack in four eggs, as they begin to cook and turn white round the edges I pour in some boiling water and put a lid on.
It's a lot lower in fat and its all ready and hot at the same time. My final cheat is I use glass oven trays so afterwards all cooking utensils apart from the frying pan go in the dishwasher.

peachyprice

JIL wrote: »

I then do my eggs, in a large frying pan I put a tiny bit of oil, crack in four eggs, as they begin to cook and turn white round the edges I pour in some boiling water and put a lid on.

Curious now, I've never heard of doing this with fried eggs, what does it do to them that frying alone doesn't?

Farway

peachyprice wrote: »

Curious now, I've never heard of doing this with fried eggs, what does it do to them that frying alone doesn't?

I've never done them that way, but I do rmember when in US it was common for egg cook in cafe to fry egg on dryish hot plate, then as beginning to cook, bung an ice cube in and cover the egg,

Sunny sideup every time, without runny white or baked yolk

I assume the steam set the yolk but not overcook it

theoretica

Sort of half fried, half poached? It is easy to get fried eggs a bit overcooked on the bottom, and this sounds like it might help avoid that.

suki1964

Adding a splash of boiling water and putting the lid on will defiantly cook eggs sunny side up without filling a pan with oil

Farway, yes that's how we cook on a flat plate, eggs , burgers and chops


I personally hate the feel of oil or fat in my mouth so these methods are the ones I use. A good non stick egg pan with a lid to use the steam to cook the top

JIL

peachyprice wrote: »

Curious now, I've never heard of doing this with fried eggs, what does it do to them that frying alone doesn't?

Just you use much less oil/fat. They are a cross between poached and fried.
I have been doing this for a few years and then saw a TV chef I think Phil Vickery doing them the same way.