Bacon is crispier and tastier if you ditch oil for 1 ingredient chef has used for years

There's no denying that bacon is beloved by many across the country. However, the question over the best way to cook bacon is hotly challenged. Some people prefer their rashers charred beyond recognition, while others would rather have them a little comparable to warm ham. But most can agree that crispy bacon is the most delicious way to enjoy the breakfast staple.

Chef Andy Hearnden claims that the secret to a perfectly crispy bacon recipe lies in the addition of one simple ingredient: Water. For a classic bacon and eggs breakfast or a delicious BLT sandwich, this bacon cooking tip might transform the way you fry this meat forever.

The chef said: "I've been cooking bacon in water for quite a few years now, and I didn't realise it wasn't a common thing until I started posting it on TikTok and got a lot of curious comments. It's very common in a chef's home kitchen."

All you need to achieve "super crispy bacon every time" is water and bacon rashers - streaky bacon "works best" for this method, says Andy.

In a cold pan, start by laying the bacon out flat and add a little bit of water. You want just enough water to cover it.

Place your pan on a stove on high heat. This will slowly reduce the water until it completely evaporates. This will take a couple of minutes.

Once the water has evaporated, your bacon will start to "crisp up". Make sure you keep your eye on it so it doesn't burn.

When the side and underneath have some colour on them, flip your bacon. Cook on this side for about a minute or two and flip again.

Andy said: "I flip it another once or twice so both sides have lots of colour. You can turn down the heat if you feel it's cooking too fast."

Finally, remove the bacon rashers from the pan and place them on a paper towel or wire rack to drain off the excess fat.

Discussing the outcome of the bacon, Andy said, "There you have it. Super crispy. Not burnt at all. The fat is beautifully rendered. Listen to that crunch."