The smell of bacon cooking is one of those hard to resist smells and its an opinion that pork eaters tend to be unanimous about.
However, how we cook bacon is another matter.
And a chef, who has cooked for the Queen in the past says we've been doing it all wrong.
Whether you like it smoked, streaky or plain, crispy or almost burnt, we all have our own ways of enjoying the traditional breakfast staple. However, cooking it just the way we like it may be a challenge.
If you find it hard to get rashers crispy without making them greasy, one expert has the answer.
Speaking to Daily Star Online, Jeff Baker, executive development chef at Farmison & Co, revealed his top tips and just where we are going wrong.
First of all, if you're cooking your bacon slow and steady, this is probably why it's not crisping up, says the professional chef.
Jeff recommends getting the pan nice and hot before you start.
Then, once your frying pan is heated up, it’s time to add your rashers and sear them on both sides.
This should create caramelisation – which makes it nice and crispy and gives it a punchier flavour.
Jeff explained: "I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so.
“If the bacon is properly dry cured and cut to a nice thickness, it should caramelise on the edges.
“The fat will then render without dissolving, resulting in delicious flavour.”
While the expert shares cooking tips, which may have you nodding in agreement, his opinions are more controversial when it comes to what to but on that bacon butty.
The pro chef doesn’t think you should be adding any condiments to your rashers.
Jeff added: “In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste - it’ll be perfect as it is."
If you're a lover of tomato ketchup or brown sauce then you may not be nodding now.
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