Posted on 08/25/2021 2:41:34 PM PDT by mylife
A few weeks ago, I joined my good friend Cara for an evening of bacon, eggs, and Night Mimosas (mimosas consumed, perhaps trashily, after 7 p.m.). We were celebrating a bit of good news the way all distinguished ladies do: by eating breakfast for dinner.
After Cara fried up the bacon and sloshed out a few Night Mimosas, I volunteered for egg-frying duty. I sidled up to her skillet, which was, to my delight, full of rapidly hardening bacon grease. Cara apologized and offered to wash out the skillet. I looked her dead in the eye, shook my head slowly, and cracked five eggs directly into the pan. She watched wide-eyed as I spent the next five minutes slugging a Night Mimosa and flinging grease over the tops of the eggs. The result: five perfect eggs with runny yolks, lacy edges, little crispy brown bits up top, and perfectly pillowy whites.
Cara was stunned. She had never seen anyone baste an egg in bacon grease. This concerned me, as I had always assumed bacon-basting was a common practice. It’s my preferred egg variation; my mom does it, and her mom did it before her. But I realize now that not all families engage in reckless full-fat cooking for three meals a day, seven days a week. If, like Cara, you grew up in a low-to-moderate-fat household, this is my plea: start frying up your eggs in bacon fat. You won’t regret it.
(Excerpt) Read more at thetakeout.com ...
makes an excellent deodorant...
My mom and grandmother always had a old can of it in the fridge.
My mom didn’t “baste” but she fried damn near everything in bacon grease. We even popped popcorn in bacon grease.
I always do my eggs in bacon or sausage grease right after I’ve cooked the meat. More flavor!
Man, we never throw that out. Just fry up more bacon to replenish. Another thing we keep going is the Sunday sauce. The batch I’m using probably started life a couple years ago!!! Just freeze what’s leftover and next time we want spaghetti, we thaw it, add what we need to get the amount we want and repeat the process! Same with hot sauce...
My dad mixed bacon grease, paraffin wax together with some saddle soap. Made excellent water repellant for leather boots.
I was stunned when my young wife would pour it down the drain
WTF are you doing?! I protested
I remember in Boy Scouts one of the old Scout Masters would not let us throw away bacon grease after we made breakfast.
After 30-40 scouts were done cooking bacon, he had more than enough to deep-fry his eggs and potatoes, and then would soak the rest in bread and eat it.
Foodie Ping
Doesn’t this feel like the longest month of the year?
My mom, grandfather, etc., had a can of it all the time, but not in the fridge — on the back of the stove. Nobody died. LOL!
That’s back when stoves were big honkin’ stoves (Grandpa’s was a wood cook stove), not wimpy digital gadgets we have now.
You sound like a good cook.
Just the other day I was wondering how to scramble eggs without having to scrape most the egg off the skillet surface. I guess the most obvious way is to use very low heat. But my Dad used to scramble Sunday Morning eggs with the fire turn up high, so I don’t know.
“You won’t regret it.”
—
Don’t forget your daily Lipitor pill
I can’t even get near that stuff anymore. I had a physical last Monday and pulled a 178/98 blood pressure reading. 180 is emergency room level.
So do I!
I’m wondering what the best way to long term store bacon grease would be 🤔
Obligatory bow…
Why don't you? I have a jar of bacon grease in my fridge this very moment.
Some of the best eating occurs when you realize your supply of bacon grease is low and you fry up tons of bacon to ensure you'll have whatever inventory you need.
Ha! Brings back memories.
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