Dumb bacon question
Sorry to ask such a dumb question, but here goes: I've been making bacon and scrambled eggs (or omelet type thing) for lunch a lot. I'd like to cook the eggs in the same pan I cooked the bacon in... but there's usually more grease than I really want, and bacony residue that I don't want in my eggs. I have been wiping the pan with paper towel to pull up the bacony bits and absorb some of the extra grease (being careful not to burn myself in the process). What if I wanted to keep the bacon grease -- would I strain it somehow? What is the easiest way to do this?