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How to Cook an Egg & Bacon Ring

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My second Instructable! I got inspiration for this in a breakfast cookbook, but in was baked in a muffin tin in the oven. I prefer to use the frying pan so I came up with an idea to make an egg & bacon ring.

They're REALLY yummy.
 
 
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Step 2: Bacon!

BRING OUT THE BACON!
Ok, it's time to cut the bacon into strips (to line the egg ring).
Use the knife to slice it into strips, the same or larger width than the egg ring.
How many strips you need depends on what size bacon you use. I needed 2.
MAKE SURE YOUR BACON IS LONGER THAN MINE!! It will shrink in the fry pan. I had to fry a new piece, my original was too small.

Step 3: Now to fry the bacon.

Time to fry!
Make sure you don't cook it 'till it's too crispy. It needs to still be flexible so you can wrap it around the egg wring.
What's the point in this step? If you don't pre cook the bacon, it will be raw despite it being cooked with the egg.
Source? Personal experience. (Bleugh)

Step 4: Lining the egg ring.

Ok, so take the bacon out of the pan and put it on the inside of the egg ring.
It's as simple as that!
St Jimmy1 year ago
To the ones doubting the existence of bacon in this recipe:

You'll not in the photo in Step 2 that the packet from which the meat came is labelled bacon. Also, I have often encountered bacon that looks like that. It's still bacon, still tastes like bacon, still feels like bacon, so what's not to love?

Spark master, that's streaky bacon. There's also eye bacon and others.

Drapo, I'm from New Zealand and I know virtually nothing about kiwis.
Sorry, *note
err thats ham

same animal same process(maybe) different part of sir pig.

looks tasty enough though.

bacon looks like this

http://www.sj-r.com/blogs/offtheclock/x1623008460/Bacon-bacon-everywhere

Not in Australia it doesn't :)

The bacon used here is the "eye" of the full strip or middle rasher, aka(as it says on the pack) the short cut.

vis. http://en.wikipedia.org/wiki/Bacon#Cuts_of_bacon
Nope you have cured pig which is a ham or smoked (insert name of pig part/animal part.

fromthat article

The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated to prevent trichinosis,[4] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[5]

What you mistakenly call rashers IS bacon. everything else is just cured/smoked pig. (most of which are great fied up next to an egg or by themselves on a nice toasty bread with a dab of jam or maple syrup, or real bacon)


Sorry We are American so we must right.........of course we also call some mouth wash Beer and still haven't come to grips with FOOTBALL that you must never touch with hands during play of game.........We also never stand in a CUE that is for records or cd's in a player we Stand In Line.

And even amongst ourselves we argue. Thirsty, ask for a soda in NYC , but POP in New England and elsewhere(depending). Soda after all is carbonated water only.

And if you want a drink of water in NY you ask for the water fountain in New England pople will have you looking for a Park where you will find a huge public water display. What you really want is a bubbler!!!!


Althings aside I guess I can beak down and call it bacon, but it sure looks like a cured ham to me!!

Chuckle
tclemmo (author)  spark master1 year ago
Seriously, just make it with any bacon and it tastes the same. Also, it tastes good. Aussies have their own way... and we don't play football without touching the ball with hands. Try searching AFL (aussie football league).
It works for us!
Doncha just love the English language?

;)
Listen sunnyboiy, I doneneva play widt da nGlish Langwidge. Born here in NYC weeze gotdsz our waya of speek'n

to quote some guys n hoboken
FUGEDDABOUTIT!

please see here

http://www.google.com/imgres?imgurl=http://blogs.villagevoice.com/forkintheroad/brooklyn_fugheddaboudit.jpg&imgrefurl=http://yourboogieman.wordpress.com/2011/03/27/maybe-i-need-some-of-that-kinko-bonobo-stuff-eh/&h=347&w=346&sz=39&tbnid=40f3sZxZgksL5M:&tbnh=90&tbnw=90&prev=/search%3Fq%3Dfuggedaboutit%2Bbrooklyn%2Bsign%26tbm%3Disch%26tbo%3Du&zoom=1&q=fuggedaboutit+brooklyn+sign&usg=__PH7g6OxXusRzJ6Kj9BorBmtE6ds=&docid=5CRK6QIoaFjFvM&hl=en&sa=X&ei=retNUOPoMenf0QGDmIBY&sqi=2&ved=0CDMQ9QEwBA&dur=3563
Damn ... there's no "like" button
Actually "Canadian Bacon" a la wikapedia, ws only concieved in the 1800's.

from wiki

History

A Canadian ham and bacon curer, William Davies, developed the bacon[3] and his idea was taken on by people from Wiltshire, England who had emigrated to Canada.

After they had successfully manufactured peameal bacon and turned it into a Canadian family favourite, it could be bought even in a local grocery store or butchers.

That being said smoked pork bacon as we think it here IS bacon and Canadian Bacon is an unsmoked brined pork product, as is a cured ham.

all are yummie, but bacon is what American use not that pork made from socialized medically covered pig from over the border. (but hey the viagra there IS way Way cheaper, and you can get medicinal weed if you actually need it).

Might retie there then import bacon to Canada from Iowa.....mmmm bacon.

got 4 pounds inthe fridge wait'n for a griddle.....

grt571 year ago
Egg-cellent........ Indeed!
uss0071 year ago
Instead of using a metal ring try frying them inside a circle of capsicum. I've done that with eggs and tomato. Really yummy :)
tclemmo (author)  uss0071 year ago
Great idea! You could make a bacon-and-capsicum egg ring! That will be my next breakfast.
capiche?
I like this a lot! Sounds like something even the kids would enjoy doing in the kitchen! Thanks!
plantor1 year ago
I'm Canadian, too. It's peameal bacon without the cornmeal coating. Probably very dry too since it's sliced, not a whole piece, roasted then sliced. Too bad - good stuff!
Mmmmmmm!
Drapo1 year ago
I'm Canadian and this is definitely not Bacon, nor Canadian Bacon. It has nothing to do with bacon, it's certainly ham and it is a dishonor to call it Bacon ! Sorry !
tclemmo (author)  Drapo1 year ago
The packet states that it is Short Cut Rindless Bacon.
(Small Text - Made from 87% pork. That is one to laugh about.)
tclemmo (author)  tclemmo1 year ago
Sorry, just thought to look it up. Yes I'm pretty sure it's Canadian bacon.
None of that fat in your bacon is included, lol!
sarawelder1 year ago
you can buy silicone egg rings too. just make sure you spray a bit of oil first to stop egg sticking. ...safest for pans.
oldmicah1 year ago
Looks really good. Is the egg ring something you bought or made?
tclemmo (author)  oldmicah1 year ago
It's just a metal egg ring. You can buy them in most shops here in Australia, but I don't know about you.
I know that you can use tuna cans as a cheap substitute for egg rings just open both ends, clean will well and spray with cooking spray (not non stick like most egg rings). I am sure they would work for this.

Most, if not all, tuna cans these days come with the bottom and sides rolled all into one piece so the bottom can't be cut off with a can opener. It's a pity because there were plenty of uses for a tuna can opened on both ends.
However you get your metal rings, the egg cooked inside the bacon ring looks delicious! You could probably use streaky (regular) bacon too.
a lot of cans have coatings that will burn or vaporize in toxic ways if you get them too hot, so be careful with that. egg cooking temp shouldn't be too hot, but you never know with some people :)
You can also use a mason jar ring, it is made of steel and is coated so it won't rust.
brookefox1 year ago
Parsley tastes good, too.
briesc1 year ago
Wow, this looks good! From your pictures, your Aussie bacon looks to be what we in the states call "Canadian" bacon, almost like what we call ham.
It is definitely not bacon [from the belly]. Canadian Bacon for sure, it's made from a loin of pork which does not taste like belly bacon.
Tupulov1 year ago
OH MY DAMN that looks delicious. Great idea. It is on my list for breakfast this weekend!!!
whitephatt1 year ago
That's weird, your bacon looks a lot like ham. I realize that they're both pork products, but that's the most ham looking bacon I've ever seen. lol
Tuinopo801 year ago
I surely going to make this!
tclemmo (author)  Tuinopo801 year ago
Thank you! I'm sure you'll enjoy it!
Gorgeous photos and that sounds so good. :D
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