Posted on 08/25/2021 2:41:34 PM PDT by mylife
My husband taught me how to make sunny side up eggs like that. Yolk stays runny and the sides get the crisp.. just the way he grew up. I don’t eat them like that but he loves them like that served over pancakes.
Lol. Same here. It was just my mom and dad and me. My mom gave me hers and was lucky if my dad left anything, I think our body craves fats. It’s just that now fat isn’t quite what it used to be. What they feed the animals bred for food is a lot of crap. Hormones and all. Just strange that these farmers back then seemed to live much longer. And they ate bacon with every meal.
Adding bacon to ANYTHING only improves it!
Heh, you could DEFINITELY drive an 18 wheeler over one of them!
Also, how they are prepared is important. And one should melt butter into them while they are still hot.
Don’t forget to dip the tips of your 5.56 ammo in the bacon grease.
I mix bacon grease with economy birdseed, shape into cakes using sandwich bags, freeze to harden. The birds love it.
I only started doing this recently! It’s good for frying other stuff, too, but will have to try eggs. Mine is refrigerated, though, newbie that I am, lol!
Well that’s interesting. I’ve never seen eggs done that way apart from the food blogs. But clearly it’s a thing since you and a few others on this thread had families that did it. Sometimes I’ll flip a fried egg in order to help set the yoke but of course that risks breaking it and the result isn’t as nice looking.
It’s made with hot bacon grease, vinegar, sugar and of course actual bacon pieces. ...poured over said like one would a dressing.
Technicallly, you could use a dome as well with bacon grease, but grease is messier to clean up off the lid rim, and you risk getting a grease buildup down your drain from washing it off, even if using dish detergent.
I have two sizes of lids -- a small one from my small saucepan for one egg and a medium sized one from my two-quart pan for two or three eggs. You want it to fit pretty closely so the egg doesn't overcook.
And butter or cream on vegetables, like creamed corn, creamed onions, lima bean and corn succotash with cream or milk, buttered peas, carrots or corn... AND a big slice of bread or a biscuit with butter. My grandfather started smoking and working at age 7, rolled his own (unfiltered), drank hearty, and lived to be over 80, even after exposure to coal dust and steam at work to age 65.
Then again, the air was cleaner, the soils were in better condition, there was no electrical buzz or electronic pulses 24/7 in our houses, people rarely drove faster than 40 or farther than a half hour to work, and most of the food was organic from small farms. The household goods were made of natural fibers and didn't leach polyurethane or polymers into the air. People used real fats, oils, fruits or vegetables to make cosmetics and natural products for cleaning and laundry. Now we have to pay extra for all those things.
Thanks for the tips. I am very pro fat, especially animal fat, and not a big fan of nonstick (I use a well seasoned carbon steel pan for eggs) so the ladling method is probably what I’ll go with when I give this a try.
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