How to make a really crispy fried egg?

Use hot fat or oil and make sure the bread or egg goes into the pan when it’s fully heated. Flip quickly for a golden crust.

What was the powdered egg during WW2?

Powdered egg was dehydrated egg yolk and white, reconstituted with water, and widely used due to limited fresh egg supplies.

Common dishes included bubble and squeak, bread pudding, mock goose, and make-do desserts like our Christmas crack recipe WW2 .

Traditionally, fresh or reconstituted eggs are cooked in hot fat until set, with seasoning added just before serving.

A classic WW2 fried egg recipe made with either fresh or reconstituted powdered egg, served in toasted bread for a true wartime experience.

Scale

1 egg (fresh or reconstituted powdered egg)

2 slices wheatmeal bread

Salt and pepper to taste

Dripping, lard, or cooking fat (or vegetable oil for modern version)

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1. Cut a hole in the center of each bread slice with a small round cutter. Save the centers.

2. Dip bread slices in water briefly.

3. Heat fat in a skillet, fry one side of bread until golden.

4. Flip bread, pour half the beaten egg into each hole.

5. Cook until egg is set and underside is crisp.

6. Fry bread centers until golden and serve alongside.

7. Season and serve immediately.

For authenticity, use dripping or lard instead of oil.

Serve with WW2 scones or wartime desserts for a complete period meal.