How to use the online timer
Ten minutes covers a pan of rashers, though what goes in the pan varies more here than in most places. Beef and turkey rashers are what a great many households keep in the fridge, and they behave differently from pork: far less fat renders out, so they can dry and catch before they crisp. A splash of oil at the start does the job the missing fat would otherwise do.
Start in a cold, dry pan over a medium heat rather than a screaming hot one. Fat needs time to render, and rushing it gives blackened edges wrapped around a soft middle. Turn once, midway, and let the count do the watching. It runs in this tab, so leave the page open on the worktop while you deal with the eggs.
An oven tray is the easier option for more than three or four rashers: a single layer at a moderate heat gives an even result without the pan spitting across a whole kitchen, and it needs almost no attention. Whichever way it goes, the rashers keep crisping for a minute after they come out, so pull them slightly before they look finished.
Common questions
Do beef and turkey rashers cook the same way?
Not quite. They release far less fat, so they can dry out and catch before they crisp. A little oil at the start and a slightly lower heat gets closer to the result pork rashers give on their own.
Pan or oven?
The oven is easier for more than three or four rashers: a single layer at a moderate heat gives an even result with almost no attention and none of the spitting. A pan is quicker for one or two.
Cookie policy