What's the Best way to cook Scrambled Eggs and Fry Bacon With One Pan??

Question

I try to be super-efficient when I cook without dirtying up too many dishes.

So, does anyone know a good way to scramble eggs and fry bacon with one pan?

If I cook the eggs first and try to fry the bacon afterwards, then the eggs will get cold plus the pan will have a layer of egg residue on the bottom.

If I fry the bacon first and try to cook the eggs later in the same pan, the eggs will have black stuff from the bacon in them and look unappealing.

What's the best solution??

Answer 1

Actually - fry the bacon and remove it to a paper lined plate to dry leave covered with a pan lid to keep warm, drain fat and wipe pan with a paper towel. Now cook your eggs and serve as usual. By draining and wiping the pan you remove the black and grease as well as less tasty bacon drippings from the equation. Good Luck!

Answer 2

Eggs-In-A-Poke Ingredients: 1 egg 1 slice of bread spices (taragon, pepper, salt, paprika, gar Butter (to coat pan) Directions: Melt butter in a small frying pan. Cut a hole in a piece of bread (this is made easy if you use the lip of a cup). Place bread with hole in the pan then crack an egg into the hole. Spice and cook the egg and bread as outlined in the fried eggs recipe. Fry the center of the bread (the hole) in the pan as well. ======================================... Poaching is perhaps one of the hardest ways to cook eggs. The biggest issue is keeping the egg together in the pan. You want to be using freshest eggs possible because the fresher the egg, the better it will stay together. Older eggs have a tendency to come apart easily. It would also be a good idea to use a deep pan (at least 3 inches deep) so that the egg doesn’t stick to the bottom. You might want to add a little distilled vinegar to the water because it will help the egg stick together better. Step 1: Break an egg into a small bowl or saucer. In your pan bring water to the point where it’s almost at a boil. To the point where there are small bubbles forming on the bottom of the pan (the water should not be boiling!). Turn the heat off immediately. Step 2: Gently try to create a whirl pool motion in the water, and carefully slide the egg out of your bowl or saucer and into the middle of the whirl pool. This will help the egg wrap around itself and will help it stay together. Step 3: Put the lid on for about 3 minutes (or a little longer if you want firmer yolks). Remove with a slotted spoon. Drain well before serving. ======================================... Spam and Eggs 1 can of spam opend and not drained 2 2 fresh eggs 3 some fresh shredded cheese. which ever you like the best. to me its a sharp chedder. 4 butter Slice the spam as then as you can without it breaking up. in a hot frying pan pour the juice from the spam into it. this wil help keep it from getting too dry. If there is not enough juice you will need to use some of the butter to also keep the spam moist. Brown on both sides. After you have your spam nice and brown remove it from the pan and fry your egg. Not Scrambbled but fired When they are ready place them over your spam. Spinkle the cheeze over the hot eggs and spam. then Eat until your happy.

Answer 3

Cook the bacon first, drain the grease into a bowl. Wipe the pan, then skim a Tbsp or so of the bacon grease back into the pan. (The black parts should have settled to the bottom.) Then fry the eggs! You can't leave out that bacony goodness!

Answer 4

Unappealing or not that is the absolute best tasting eggs. The best thing is to cook the bacon, drain some of the grease then scramble the eggs. They may not be very pretty, but they'll taste wonderful.

Answer 5

For the first time, I tried the precooked bacon. 20 seconds in the micro and it's done... and good. Scrambled eggs could hold that long without getting cold.

Answer 6

I believe they make frypans with two compartments in them. See if you can find one.