Advice on fat for cooking eggs

My favourites are

- Coconut oil
- Olive oil
- Grass fed butter

Ghee is your best bet for all cooking.

I like to poach my eggs and add salt.

I'm a big fan of using bacon fat, but my neighbor swears by duck fat -- he insists that once I try it, I'll never use anything else for scrambling eggs.

I like bacon fat the best also.
If I'm out I'll use olive oil.

Macadamia nut oil, Avocado oil, or Coconut oil.

I use either bacon fat...or whatever fat (usually beef) thats left in the pan from what I cooked the night before.

[QUOTE=fiercehunter;860950]Ghee is your best bet for all cooking.[/QUOTE]

Truthery.

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.