When it comes to a delicious breakfast fry-up of eggs and buttered toast, nothing seals the deal quite like a few strips of crispy bacon on top. While Aussies and Brits have been chowing down on bacon and eggs for years, those in America have been enjoying their own version of the classic breakfast and now the internet has gone wild for their peculiar cooking method.
First, it’s important to note that most Americans eat streaky bacon, rather than the middle bacon rashers sold in supermarkets Down Under and across the Queen’s country. However, cooks across the globe swear that this cooking style trumps all others and will have you aching for bacon 24 hours a day.
So how does it work?
First, start with a cold frying pan. Place your bacon in the pan, then pour over enough room-temperature water to just cover the bacon strips. Turn on your hotplate and bring water to the boil. Boil until water has evaporated, then fry bacon for a few more minutes until brown and crispy.
That’s it! Word has it that this method creates a much crispier and succulent strip of bacon, plus it reduces the dreaded attack from oil spitting out of the pan. The water is said to plump up the meat and make it easier to render the fat down to a melt-in-your-mouth texture, rather than the chewy rinds that often accompany the salty treat.
Thousands of Americans swear by this method and you have to admit that when it comes to making an indulgent snack even tastier, the Americans are experts!
If you’re looking for other tasty ways to eat your bacon try these tasty zucchini and bacon fritters with yoghurt garlic sauce!
2 medium zucchini, grated
1 medium desiree potato, peeled, grated
4 Primo Bacon Shortcut Rindless rashers, trimmed, finely chopped
1/4 cup plain flour
1 egg, lightly beaten
2 tablespoons chopped fresh chives
Vegetable oil, for frying
Extra chopped chives, to serve
1. Use a paper towel to squeeze the excess moisture from the grated zucchini.
2. In a large bowl, mix together zucchini, potato, bacon, flour, egg and chives, and season with salt and pepper to taste.
3. In a frying pan over a medium heat, heat enough oil for shallow frying. Add 1/4 cups of zucchini mixture to the pan and press with a spatula to flatten. Fry for 5 minutes, or until golden on the bottom then turn and repeat on the other side. Repeat with the remaining mixture, placing the cooked fritters on a plate lined with paper towel to drain.
4. To make the yoghurt, mix together yoghurt and garlic, and season with salt and pepper to taste.
5. Serve fritters hot with yoghurt and extra chives.