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I was raised by a mama who cooked her scrambled eggs in grease leftover from the bacon she just made me.
So that's always been really natural to me. When people say "ew" to that, I look at them like o_O
"HOW DID YOU PARENTS KEEP YOU ALIVE THIS LONG?!"
If you get expeller pressed coconut oil (such as Spectrum Organic) it is tasteless, which is what I typically use for foods. But for eggs, it's always butter or bacon fat. Also just bought some palm oil, but haven't tried that on anything yet. Avocado oil is another favorite, but haven't tried on eggs yet.
I'm excited by many of the suggestions on here. Will have to look for Duck Fat at Whole Foods.
Thank you all so much! I'm going to try the duck fat and the ghee. (If you're sure it really doesn't taste like butter!) I have some fat in the freezer from skimming the top of some great beef bone/marrow soup I made a while back. I think I'll try that as well. Thank you again for the great suggestions!! Natalie