Here's the game plan when everyone wants bacon with their eggs.
That said, you might like your bacon cooked a little differently from me, so one of these other methods may end up appealing. Here are my notes.Before testing each individual method, I did a quick series of tests to determine a good oven temperature for baking bacon. I cooked bacon on crimped aluminum foil set in rimmed baking sheets at four different oven temperatures—325, 375, 425, and 475°F—cooking each batch until it was crisp and well browned.
Between 425°F bacon and 375°F bacon, there was a pretty significant difference in texture. The bacon cooked at a lower temperature was more tender, nearly dissolving in my mouth as I ate it. At 425°F, the bacon retained a lot more of its meaty chew. Personally, I kind of liked the melty quality of the lower-temperature bacons, but Adri, my wife, did not, pulling a face as she tasted.
These texture changes make sense. Tough connective tissue in both the fat and the lean sections of bacon tenderizes with extended cooking, so the longer you take to crisp the bacon, the more tender it's going to be. This is useful information no matter how you're cooking bacon: Whether it's on a stovetop or in the oven, going low and slow will produce bacon that's more likely to melt in your mouth, while higher temperatures will give your bacon more of a crisp-chewy dynamic.
This is my favorite method. Not only is it the easiest, it also produces the crispest, most well-browned bacon. True, the bacon fries in its own fat as it's cooking, which means that blotting on paper towels afterward is essential. That said, the bacon doesn't taste any greasier than other samples. In fact, the fat helps it to cook more evenly, while also protecting it from drying out or turning leathery.
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