I know I am asking something VERY STUPID AND VERY BASIC, but... how to make bacon and egg taste good?

#1

This question is to focus on bacon more than egg.

In the past, I remember that I manage to bake my bacon quite well and tasty. But recently I failed at it for some reason: The most I can get is a not-nasty bacon to eat, instead of a wonderful bacon… <_<

Sometime, it is the bacon that taste a little bit sour(maybe it is slightly spoiled? at least I don’t get food poisoning, so I think it is not the case) and is soft despite some baking time, so I was thinking of two possibilities:

  1. Maybe the bacon is really slightly spoiled.(I have purchased it and kept it in fridge for about one month, even though there are still about 1~2 months away from expiry date.)
  2. I didn’t bake it till very dry(but how?)

But recently, it makes me think otherwise: I use the freshly-purchased bacon to bake, and I bake till quite long. When it is fresh from oven, it actually tasted quite nice. But when it went cold, what I tasted is just salty meat… You can say it becomes just “not-nasty”, and it reminds me of the jerky that those characters are eating in those fictional stories. <_< (I was thinking of “Wolf and Spice”, but I believed that as long as those fictional stories are about adventure type, jerky was the one that is mentioned…)

(LeeAnn Brooks) #2

Hmmm… I’ve never had an issue with bacon not tasting good.

#3

Well, ikr. <_<

It is also likely that I purchased those cheap bacon, and that is the reason.

but that bacon also happened to be the most keto-compliant version(Others have sugar here and there, but that supermarket-brand cheap bacon doesn’t have)

(Duncan Kerridge) #4

I’m not keen on baked bacon, I fry mine in the pan with butter

(*Rusty* Instagram: @Rustyk61) #5

:flushed:

(KCKO, KCFO 🥥) #6

I prefer the taste of fried bacon also. I don’t add butter to it but that sounds promising.

You can freeze the extra raw bacon. I do that all the time if you are concerned about the spoilage issue.

One thing I do to make bacon taste differently is grind some fresh black pepper into the pan and add the bacon. The peppery taste cooks into the bacon and I love that for a nice change of pace. I do lots of bacon, lettuce, and tomato salads, and peppered bacon is great for those.

KC :bacon: O

(TJ Borden) #7

When I have time, I oven bake mine at 325 for 30-40 minutes and it’s perfection. It somehow seems to please both the soft and the crispy bacon crowds (even though bacon should never be crispy- the crispy bacon crowd is entitled to their opinion, but their opinion is wrong)

(LeeAnn Brooks) #8

Crispy’s the only way to go.

(Diane) #9

I have oven baked at a lower temperature for a longer time (300 degrees for about 50 minutes, on a higher oven rack- I’m in the crispy camp). Make sure not to elevate the bacon on a rack, put it flat in the baking sheet, it’s so much better if it bakes in its own rendered fat. It turns out sort of buttery flavored.

(Jack Brien) #10

I’ve taken to slow baking my bacon, when I have time! Crisps up nicely, but not too hard. I buy pretty much the cheapest bacon I can find, because that’s the one with the rind on. The slow bake means it burns the water off which frying seems to struggle with, leaving me with boiled bacon.

(Karl) #11

Eggs need salt. A little pepper never hurt either. But salt for sure.

(back and doublin' down) #12

Karl is spot on. salt & pepper for eggs. And cheese!

I like to saute a little mushroom, the white bottoms of a scallion and a mini sweet pepper, then top with a fried egg and shredded cheese

Going to give the baked bacon a go sometime soon

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #13

If the bacon tastes sour, your bacon has rotted. Get rid of it and buy new bacon. And keep it cold. And use it faster.

Salt the eggs as suggested. Maybe with hot sauce.

(Rob) #14

IIRC you are using British Bacon which, if back bacon, is very meaty, and even streaky (belly) is much leaner than US bacon, it gives you far less rendered fat to fry in. My pot of bacon nectar when in the UK is a tiny fraction of my US bucket per rasher. In fact my bucket easily overfloweth stateside… :flushed:

The OP is in Singapore so who knows WTF bacon is like there, how it is prepared/cured, smoked, unsmoked, etc. so it seems unlikely we are going to have a good answer.

#15

Likely that is the reason also, as you know… Everything is quite different.

#16

Actually… I buy the one that is 200g per pack. And basically I will bake all the bacon in one go.

So it is unlikely to have extra opened package of bacon.

(Jay Patten) #17

I don’t understand the question.

:rofl::joy:

#18

These two are the bacon that I mean.

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#19

Is it because it is unlikely for bacon not to be tasty?

Let me tell ya: it is likely… <_<

(Jay Patten) #20

The bacon I buy taste great!