Egg & Chips

Location: Cradley Heath
Era: 1950

“My freshest memories are of my Dad cooking a lot. Certainly, when he retired, he took over all of the cooking. Mom used to have a regular meat order from a butcher in Lomey Town, Cradley Heath. Each bit of meat would be wrapped in grease proof paper with the blood leaking through the gaps. The lamb chops were normally for the adults while the kids had things like sausages. Nothing like hamburgers then though. We used to have egg and chips or bacon and eggs for a meal. Never any curries or chilli type dishes or pasta.”
Judith Oliver


  • 4 large chipping potatoes
  • 4 large good eggs
  • Oil for frying
  • Salt, pepper, vinegar

Chop your potatoes into chip shapes – skin on or off, it’s up to you.

Pat the potatoes dry and get your oil up to a good frying temperature.

Begin frying your chips, regularly shaking to mix them well.

When they are golden brown, remove and drain well while you fry your eggs – try to keep the yolk runny.

Serve your chips and egg with bread and lashings of butter.