Return to Content

Covered Fried Eggs

Covered Fried Eggs
0 votes, 0.00 avg. rating (0% score)
Print Friendly

This method produces eggs that are somewhat like fried and somewhat like poached. If you use a nonstick skillet, they will slide out of the pan in one piece; making a very attractive presentation.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 to 12 eggs
  • bacon fat


In a large skillet, melt enough fat to cover the bottom of the pan. Heat until the fat ripples slightly. Reduce heat to medium low. Add eggs to the pan one at a time, breaking each egg first into a cup then sliding it carefully into the hot fat. Cover and cook over low heat until eggs are set. Serve on a platter surrounded by Country Sausage Cakes.
Updated Friday, March 5th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111