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Cooking eggs in bacon fat

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  • Cooking eggs in bacon fat



    Just curious, how much bacon fat do you guys cook your eggs in (if you eat eggs and bacon)?


    I often cook 3 pieces of bacon, then pour off (and save) about 2/3 of the fat that's left, then scramble 3 eggs in the remaining 1/3. And if I cook eggs w/out first cooking bacon, I use about 2-3 teaspoons of fat.


    But I eat them together much more than I eat eggs alone, so I often have a full container of fat and then end up throwing out the "extra" when I cook more bacon.


    Does anyone leave ALL the grease for the eggs?


    Any other ideas for what to do with the fat? I feel so guilty when I throw it away...


  • #2
    1



    I did this weekend. ALL the fat from like 6 slices of bacon and MAN were the eggs GOOD :^)

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    • #3
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      Nah, I pour out the excess and then put the eggs in. The pan will still have more than enough bacon grease on it to cook the eggs. I figure I'm already getting a lot of fat in the 4-6 pieces of bacon I eat, so getting rid of the excess seems to make sense. Works for me, anyway.

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      • #4
        1



        I use a couple tablespoons of fat for the half dozen eggs I usually eat in a given meal, but I'm trying with modest success to gain weight.


        I use bacon fat as a flavoring agent more than anything else. I highly recommend it for Mexican dishes. My favorite is chicken tortilla soup (with no tortillas and just enough beans to thicken the soup). It's just shy of paleo, but I think a cup of beans in a great big pot of soup isn't half bad as 20% goes.


        Bacon fat is also CRUCIAL for any liver dish.

        Give me liberty. Exploration of other options will be vigorously discouraged.

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        • #5
          1



          I don't pour out any of the fat. I cook the eggs into all of it.

          Start weight: 250 - 06/2009
          Current weight: 199
          Goal: 145

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          • #6
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            Whew, I thought I was going to be the only one Katt.

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            • #7
              1



              All the bacon fat for anything I make to go with bacon.

              Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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              • #8
                1



                I don't pour any of it out.

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                • #9
                  1



                  I usually pour off at least half the fat -- not because I don't want to cook the eggs in it, but because I want some leftover for cooking other things!

                  Nightlife ~ Chronicles of Less Urban Living, Fresh from In the Night Farm ~ Idaho's Primal Farm! http://inthenightlife.wordpress.com/

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                  • #10
                    1



                    When I cook bacon I use all of the fat to fry eggs, a steak, whatever. I use three strips of bacon.


                    I had a problem with "fear of fat," having avoided it like the devil for a couple of decades, and I use bacon and its grease for de-programming purposes.

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                    • #11
                      1



                      Wait . . . what? Throwing it out? Why on earth would you do something like that? I keep a can next to my stove that I pour the bacon fat into. And then you can use the drippings to saute veggies, top veggies, pan fry steak, make dressing, rub into a chicken before roasting to make the skin crisp. . . .

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                      • #12
                        1



                        I only throw any of it away if my storage container is already full.


                        I should try cooking a steak in it - that sounds good. I've only used butter before. (Well, besides grilling of course...)


                        My issue isn't fear of fat. It just that 2-3 tsp just "seemed" like the right amount to use. I guess I should just try it out with all the fat, see how I like it.

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                        • #13
                          1



                          I actually don't like doing this - my eggs always turn out too greasy and brown. :/

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                          • #14
                            1



                            Straight from bacon to eggs no fat discarded in the process

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                            • #15
                              1



                              I cook all my bacon on the weekend to save time during the week. I keep all the drippings and use them as needed for eggs and whatever else I fry up during the week. I love bacon fat!

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