For years now, I have been frying my eggs in bacon fat and found it hit or miss as to whether I could successfully turn them over without breaking the yolk. I recently changed to butter and found it much easier. I had put the problem down to the spatula but with the change in cooking medium, it may have been the bacon fat.
Love leftover dinner with fried egg next morning! I especially like rice or potato, with melted butter my first choice for taste and consistency. I use so much olive oil for other meals that butter for breakfast is a relief/treat.
It reminds me of how I need to stay in the present myself, not get fixated on the bleaker future, but stay grounded and enjoy today and then tomorrow, in turn.
I have used ghee, oils (safflower, peanut, coconut), butter, ghee, and lard for fried eggs. I definitely need to pay more attention to textural differences. I focus on not breaking the yolk and an always so relieved to have that perfect soft eggs.
For years now, I have been frying my eggs in bacon fat and found it hit or miss as to whether I could successfully turn them over without breaking the yolk. I recently changed to butter and found it much easier. I had put the problem down to the spatula but with the change in cooking medium, it may have been the bacon fat.
So interesting. Thanks. It fascinating that the differences between the fats have such a clear impact.
Love leftover dinner with fried egg next morning! I especially like rice or potato, with melted butter my first choice for taste and consistency. I use so much olive oil for other meals that butter for breakfast is a relief/treat.
That's interesting 'butter as a break/treat...'
Thanks!
Beautiful articulated post, Naomi. I love a fried egg with leftover too. I generally like mine with a side of a fresh salad too.
Thank-you!☀️☀️
Thank you for this post.
It reminds me of how I need to stay in the present myself, not get fixated on the bleaker future, but stay grounded and enjoy today and then tomorrow, in turn.
I have used ghee, oils (safflower, peanut, coconut), butter, ghee, and lard for fried eggs. I definitely need to pay more attention to textural differences. I focus on not breaking the yolk and an always so relieved to have that perfect soft eggs.
I agree that the focus is usually on not breaking them. I am surprised it's taken me this long to notice textural differences..