Bacon will be crispier and tastier if 1 ingredient is added to the pan

There’s no need to add extra oil when the chef’s method makes it cook even better.

Bacon is a breakfast staple, typically rustled up on leisurely mornings when a generously buttered sandwich is just what’s needed to kick off the day. However, cooking it in oil can frequently result in burnt rashers.

While frying bacon may seem the most natural approach, it often leads to grease spattering across the hob, the kitchen filling with smoke, and a pan that requires considerable scrubbing afterwards.

Oil may well be the most popular method for cooking bacon, but it actually causes it to cook far too rapidly, which can leave the edges charred before the pink centre is properly done. This commonly produces bacon that is simultaneously singed, soggy and excessively greasy, as the oil tends to overwhelm the natural flavour, meaning you never quite taste it as it should be.

However, Chuckie Hessong, a cookery class instructor and founder of Laughing Rooster Eats, has revealed there is a far easier approach — apparently, bacon turns out considerably better when cooked in water rather than oil, reports the Express.

Chuckie said: “Boiled bacon creates a meaty, crispy, tender bacon – every time without making a big ol’ mess of my stove or stinking up my house, hair, and clothes.”

Cooking bacon in water may sound utterly peculiar, but adding just a small amount of water to the frying pan actually helps produce crispier rashers that are far simpler to cook. Bacon is naturally high in fat, which should melt away from the meat during cooking, allowing the bacon to essentially cook in its own juices.

The problem arises when oil is added to the pan, as the white fatty parts tend to cook considerably faster than the pink meat, resulting in burnt, charred edges before the centre of the bacon has had a chance to cook through properly.

Water slows the cooking process just enough to allow the fat to render evenly, meaning every part of the bacon cooks simultaneously, leaving you with perfectly caramelised rashers straight from the pan.

It simply prevents the bacon from burning, greatly improves its texture, and stops the oil from scorching the pan — meaning you won’t be left scrubbing away at the dishes after your morning fry-up.

How to make tastier bacon

Start by placing the bacon in a cold frying pan, and don’t worry if the rashers overlap or touch one another, as they will shrink down during cooking.

Pour a small amount of water into the pan — just enough to barely cover the bacon, but take care not to add too much, or you’ll end up boiling rather than frying it.

Place the pan over a high heat until the water begins to bubble, then reduce to a medium heat and allow all the water to evaporate completely.

Wait for the bacon to begin sizzling, then leave it to cook for approximately two minutes until it reaches your desired level of crispiness. Remember to flip the bacon halfway through to ensure both sides cook evenly.

Once the bacon is cooked to perfection, remove it from the pan and place it on a buttered roll or slice of bread. The bacon should be golden-brown, juicy, and considerably more flavoursome than it would typically taste.