There’s one extra ingredient that will apparently give you the crispiest rashers ever

If you're not having a fry or at least a rasher sandwich today, can you even call yourself Irish?

It's practically the law to rev up the hob and get your sausages, rashers, pudding, eggs, mushrooms, tomatoes and whatever else on the go this morning. We know that some people rather a barely-done rasher (weirdos) but if like us you enjoy them super-crispy, you'll be grateful for this hack. The folk at food site Delish say that adding water to your frying pan with your rashers will ensure they're nice and crispy. It'll also make cooking safer by keeping fat from splashing out of the pan, they claim. They recommend putting in just enough water to cover the bottom of the pan and cooking on a medium to high heat until the water is evaporated. Then, lower the heat to medium and cook until crispy. They tested it out for themselves and the result? "The strips held their shape better than bacon cooked without water, and, perhaps more importantly, the bacon fat didn't splatter at all." Sounds good to us. In other fry-related news, research suggests that pregnant women who eat a fried breakfast could give birth to more intelligent babies. The key to the intelligence boost could lie in choline, a nutrient that is plentiful in eggs yolks and bacon, a 2017 study revealed. Any excuse.