How do you want your eggs?

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Well - a little bit of bacon grease can make or break a dish if you ask me - my turnip greens on New Years Day sure tasted yummy - fried eggs in a little bit of bacon grease is truly fine. Wink

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@Rockhead,

I don't believe the wiki completely, cause during the last great depression everyone saved bacon grease because of the unavailability of other fats, mostly same for ww2 rationing, and Germans have told me that bread soaked in Bacon Grease goes way back in their culture as a luxury food. My grandparents on a farm in MI 1917-1973 never threw away bacon grease. My mom in IL always cooked eggs in bacon grease, and used it for green beans.

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@hawkeye10,

I am familiar with grease bread, and can make a verra nice variety to this day.

(prolly should not eat it, meself)

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@Rockhead,

I make some mayonaise biscuits that are amazing...there are those that would turn their nose up at them...but honestly - quite yummy - not to eat everyday of course - but every once in a while - sc-rump-she-ous.

same thing as grease bread?

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@mismi,

uh-uhh...

(tis what it sounds like)

fried on a hot griddle with a bit of salt, or cinnamon sugar...)

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@Rockhead,

never had it - but anything with salt, cinnamon and sugar - I will gladly try... Wink

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@boomerang,

boomerang wrote:

How do you like your eggs?

In the morning I like em unfertilised thanks

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@eoe,

eoe wrote:

Plus another can of grease for frying fish.

Yep, I was just talking to Mr B about this yesterday. Our refrigerator contained at least three different grease cans at all times. Bacon fat, fat used only for fish (because once you used it for fish it wasn't good for anything else), and "good fat" meaning it was either new Crisco or hadn't yet been used for fish.

Then, there was also lard for the occasional baking need and margarine for toast. Geesh! Thatsalottafat!

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In order of favorite.
Over easy. Sunny side. Poached. Hard boiled. Scrambled. Deviled.

Egg talk. At buffets, I've seen the poacher, crack eggs in a solution of vinegar, and water. Perfect poached eggs, every time. At home, no success.

Traditional deviled eggs made with mayonaise,....correct? My wifes version is mixing the yokes with white vinegar. That is it. I always appreciate the reaction of first time partakers.

Fried eggs on hamburgers. Didn't care for it on a pizza pie.
Egg drop soup over won ton.

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@alex240101,

Quote:

Didn't care for it on a pizza pie.

I had this when I was in Albania - I was a little shocked to see a cracked egg in the middle of my pizza...

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Going back to the bacon grease: we have something in Germany that we
call "Griebenschmalz" (crackling fat) and we eat it with fresh bread - soo good.

http://www.stoibaer.de/wp-content/uploads/2007/07/schmalzbrot.jpg

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@JPB,

JPB wrote:

eoe wrote:

Plus another can of grease for frying fish.

Yep, I was just talking to Mr B about this yesterday. Our refrigerator contained at least three different grease cans at all times. Bacon fat, fat used only for fish (because once you used it for fish it wasn't good for anything else), and "good fat" meaning it was either new Crisco or hadn't yet been used for fish.

Then, there was also lard for the occasional baking need and margarine for toast. Geesh! Thatsalottafat!

That's exactly the way it was in our house growing up. I never remembered it until now. As a young adult on my own for the first time, I started out saving and reusing grease but stopped when I eventually began cooking differently than my mother. I rarely fry anything.

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Froached. (fried+poached)

Break and drop into a fry pan. Within a few seconds at medium high heat, throw in some water and cover. When the yoke whitens, remove cover and turn off heat. The yoke and white is steamed on top and the interior remains runny.

Andy Chrsitensen, CWS-II

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@Andy CWS,

Quote:

Froached. (fried+poached)

In english that means "basted"

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I want them very much, I do.

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today's breakfast : small piece (about 3 ounces) of beef tenderloin topped by a fried egg -- it was quite an enjoyable breakfast ! Wink

hbg

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How do you want your eggs?

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