Fried eggs with cracklings
Description
The recipe won't take much time. If you cook the dish using pork fat, you'll get both cracklings and melted fat, so there's no need to add vegetable oil. The key is to season the scrambled eggs with salt when serving, so that the yolks look colorful and appetizing. Use pork fat with streaks of meat. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use chicken, duck, or quail eggs.
- 2
Step 2
Rinse the fat in water and dry with paper towels. It's best to use fat with meat layers. Cut the fat into medium-sized cubes, not too small, as they will shrink during cooking. Place the cubes in a frying pan and put on the stove over medium heat.
- 3
Step 3
Fry the chopped pieces for about 5-7 minutes, without cooking them down completely. The pan should still have crispy bits of fat — cracklings.
- 4
Step 4
Carefully crack the chicken eggs into the melted fat, being careful not to burn yourself, as the fat is very hot! Place parsley leaves onto the raw egg whites, but do not add salt to the omelet yet—this should only be done at the very end, to prevent white spots from forming on the yolks.
- 5
Step 5
Fry the eggs for about 3-5 minutes until cooked and season with salt. You can also add pepper to taste. Turn off the heat.
- 6
Step 6
Place the scrambled eggs with cracklings on a plate and serve hot. If you need to feed a few more people, prepare the scrambled eggs separately for each person.