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Fried Pork

Fried Pork recipe image
This International main features FRIED EGGS.--Fried eggs are likely to be more or less indigestible, , SCRAMBLED EGGS.--A pleasing variety from the usual methods of, Eggs, C. milk. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 4887.8
Dietary: Gluten-free
Description
This International main features FRIED EGGS.--Fried eggs are likely to be more or less indigestible, , SCRAMBLED EGGS.--A pleasing variety from the usual methods of, Eggs, C. milk. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • FRIED EGGS.--Fried eggs are likely to be more or less indigestible,
  • SCRAMBLED EGGS.--A pleasing variety from the usual methods of
  • 6 Eggs
  • 3/4 C. milk
  • 1/2 Teaspoon. salt
  • 1/8 Teaspoon. pepper
  • 2 Tablespoon. butter
  • SCRAMBLED EGGS WITH TOMATO.--The addition of tomato to scrambled
Directions
  1. 1
    because the hot fat coagulates the protein and makes it very hard.
  2. 2
    The addition of fat, however, increases the food value of the eggs to a certain extent.
  3. 3
    To fry eggs, melt enough butter or other fat in a frying pan to cover its surface well.
  4. 4
    Break the eggs one at a time into a saucer and slip them into the hot fat.
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    Season with salt and pepper.
  6. 6
    Fry until the white has become well solidified on the bottom, and then either turn them over or put a few drops of water in the pan and
  7. 7
    cover it tight with a
  8. 8
    cover , so that the steam will
  9. 9
    cook the top of the egg.
  10. 10
    Fry until the desired degree of hardness has been obtained, and preparation is offered by means of scrambled eggs, which are not difficult to
  11. 11
    make .
  12. 12
    Too long cooking, however, should be guarded against, for it will cause the protein in the eggs to become too hard and to separate from the liquid and will produce watery scrambled eggs.
  13. 13
    To be most satisfactory, they should be taken from the pan just before they have finished cooking, for the
  14. 14
    heat that they hold will complete it.
  15. 15
    Eggs prepared in this way, according to the accompanying recipe, may be served on toast or with ham and bacon.
  16. 16
    If they are served with meat, a smaller portion of meat should be given to a person than is (Sufficient to
  17. 17
    Serve Six)
  18. 18
    Beat the eggs slightly, and to them
  19. 19
    add the milk and seasonings.
  20. 20
    Melt the butter in a frying pan and, when the butter is hot, pour the egg mixture into it.
  21. 21
    As the eggs begin to
  22. 22
    thicken ,
  23. 23
    stir them up from the bottom of the pan and continue to
  24. 24
    stir them until the entire mass has thickened slightly.
  25. 25
    Before the eggs are entirely cooked, remove them from the pan.
  26. 26
    Bacon and ham fat may be used instead of butter, and they are strongly recommended if they can be secured, for they lend an excellent flavor to scrambled eggs.
  27. 27
    eggs lends an unusual flavor as well as a little variety to the dish.
  28. 28
    The same conditions apply to the cooking of scrambled eggs with tomato as apply to plain scrambled eggs; namely, that too long cooking ruins them.
  29. 29
    The onion included in the recipe here given may be omitted from the dish if it is not desirable.
  30. 30
    The fat to be used may be in the
  31. 31
    form of butter, although bacon or ham fat may be substituted to give an

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 4887.8kcal
% Daily Value *
Total Fat 346.2g533%
Saturated Fat 116.6g583%
Cholesterol 10365.9mg3456%
Sodium 6255.8mg261%
Total Carbohydrate 86.3g29%
Dietary Fiber 16.5g66%
Sugars 68.3g
Protein 371.9g744%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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