eggs and bacon, warm full pipe, my garden at twilight, cakes

[jazzfish]

Some years ago I learned of basted eggs, sort of halfway between fried and poached. The general idea is, you make a sunny-side-up fried egg, but put a little water in the skillet and put a lid on it, and it cooks itself in the steam. Result: over-medium eggs (per Lewis Grizzard, "the yolk doesn't run out. It oozes") with light and non-rubbery whites. Yum.

I mentioned this to Erin at one point. She said that she expected a basted egg to be one where you spoon liquid over it to infuse the flavour.

Turns out she was at least partly right. I went poking around this evening and the internet sez that you can baste eggs in water, as above, or in butter, where you fry them in butter and just keep spooning the boiling butter over them until the tops cook properly.

And, well. I had a skillet full of bacon grease left over from the weekend. Is there any actual reason you can't baste eggs in bacon grease instead of butter?

Reader, there is not. Yum.

"Always remember, Bilbo: when your heart wants lifting, think of pleasant things."

Comments

[jazzfish]

Eggs, growing up, were always scrambled, including "in the leftover bacon fat." It somehow never occurred to me before to fry them in it.

I am a little amazed that it's not a better known trick! It is SO MUCH BETTER than standard fried eggs. Although, yeah, a clear lid makes it much much easier.

(I have a One Lid To Rule Them All thing that fits on my nonstick skillet and all my castiron. Clear glass in the centre, maybe six inches across, and several concentric shallow steps of aluminium outside that. Works well enough for me.)

[vvalkyri]

I really like that concept of a one lid!