My husband likes super crispy bacon. If you prefer crispy bacon, here is the secret of cooking crispy bacon. I know it’s simple, but lots of people don’t know why their bacon doesn’t get crispy. So, again, here is the secret.
The bacon strips need to lie flat, so if your pan is not wide enough to accommodate full bacon strips, cut them in half. My pan is too small for a full strip of bacon to lie flat on the bottom of the skillet. If you want the entire skillet full of bacon to finish cooking at the same time, don’t line the sides of the pan with bacon strips, because the sides of the pan will not get as hot as the bottom of the skillet.
If you want bacon to turn out crispy, it must be cooked slowly on low heat. At first the bacon will not seem to be cooking at all, but be patient. As soon as the fat begins to melt, start turning the strips. Turn them often. When they are nicely browned and no longer limp, they are ready to be removed from the pan. Place the finished strips on a paper towel to drain off some of the fat.
I line the sides of the pan, so my bacon does not all finish at the same time. My husband’s bacon must be cooked longer than mine, because he likes his super crispy. I say he likes his bacon burned. You decide. Look at the side of the paper towel with four strips. Those are my bacon strips. Look at the others. Those are my husband’s bacon strips. Mine are also crispy, but not AS crispy, or AS dark, as the others. (Click on the photo and you will see the difference better.)
Time to fry the eggs. Yes, I really do it. I fry the eggs in the bacon grease. It’s not bad enough that we still eat bacon in these days of worrying about saturated fat in one’s diet, but then I cook the incredible edible eggs in bacon fat. I leave you to your own discretion. Eggs cook very well in olive oil. You see, I have this bacon grease already in the pan. It’s that simple.
(No English muffin for me because I am allergic to wheat.)