America is a nation divided. Many of us fall on extreme ends of the breakfast-food texture spectrum. Is extra crispy bacon superior, or should your strips be flimsy? We favor the crispier end of things and feel strongly that the same rule applies to all breakfast staples. What about crispy eggs and potatoes? Too long have we settled for mushy diner-style home fries and undercooked sunny-side-up eggs. So we took to the kitchen and figured out how to make food extra crispy.What is actually happening to your food when it becomes crispy? Food that comes from plants and animals has a certain amount of water. When heat degrades the cell walls (where water is kept), the water escapes your food, making it shrink in size and grow in crispiness. So, using science, we applied a similar principle to make crispy eggs, bacon, hash browns, and yogurt—an entire crispy feast fit for a hungover king or queen. Here’s how to follow in our satisfied footsteps.Extra Crispy BaconExtra Crispy EggsExtra Crispy Hash BrownsExtra Crispy Yogurt

Extra Crispy Staff
Recipe by Extra Crispy

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Read the full recipe after the video.

Recipe Summary

total:
25 mins
Yield:
4 slices
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Ingredients

Ingredient Checklist
Ingredients
Ingredients
Ingredients

Directions

Instructions Checklist
  • Place 4 slices bacon in a skillet over medium heat. 

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  • Heat oil in a skillet over medium-high heat until shimmery (340°). 

  • First skin the potato, then grate into a bowl. 

  • Preheat oven to 200°. 

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