Egg and chips by len alderson
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Put a plate to warm. Get a chip pan | |
And pour in about 2-3\" of vegetable | ||
Oil Warm the oil over a nice gentle | ||
Heat so as not to burn. |
Directions
2 Select a couple of decent-sized potatoes, about 5" long. Peel carefully and slice about ½" apart. Slice the slices again into ½" thick chips.
3 Spread the chips out on a tea towel and pat dry. By now the oil is starting to swirl on top - you don't want it too angry. Put the chips into a wire basket and lower gently into the hot oil.
4 Make sure you watch the chips and see the oil is not too hot. The colour of the chips will change.
5 Test to see if they are cooked by impaling with a sharp knife - if it comes out clean, they're ready. Lift out the basket and drain the chips.
6 Serve the chips on the warm plate, accompanied with the fried eggs. Fry the eggs in fresh lard in a non-stick pan, basting the yolks until they're just white.
Converted by MC_Buster.
Recipe by: Bitesize Britain
Converted by MM_Buster v2.0l.