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...