How do you want your eggs?

But the best trick is to first fully heat your pan before adding the grease*

But the best trick is to first fully heat your pan before adding the grease*. Food doesn't stick when you do this.

My Mom makes chicken in a basket - I can't do it yet - need to practice I guess...she tears a hole in whole wheat toast and butters both sides...she then puts it in the (Pam sprayed) skillet and cracks an egg in the hole then flips it to finish the other side...it is quite yummy. So cool how she can do that.

I grew up on foods fried in bacon grease. I guess we must have had lots of bacon because we had a separate bacon fat can in the fridge for frying whatever it was that needed frying, particularly eggs.

Bacon grease, also known as bacon drippings, is the grease created by cooking bacon. When bacon is cooked, its fat naturally melts, releasing a highly flavorful grease. Bacon grease is traditionally saved in southern U.S. cuisine and used as an all-purpose flavoring for everything from gravy to cornbread[7] to salad dressing.[8]

One teaspoon (4 grams/0.14 ounces) of bacon grease has 38 Calories (160 kJ).[9] It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.[9] Despite the health consequences of excessive bacon grease consumption, it remains popular in the cuisine of the American South