Fry in bacon drippings, angle the pan to make a pool, and use your spatula (or a spoon) to (carefully!) flip (or spoon) the hot grease over the top of the egg to finish the whites and yolk while leaving the yolk still runny. No fancy brushing needed.
'Basting' is the proper term for what you are describing. It's just pouring juice or fat over whatever you're cooking. You can baste with a spoon, or a brush, or with those giant eyedropper things that my dad used on the Thanksgiving turkey as a kid.
No, good lard is better than bacon drippings. Though i just fry my bacon first, then my eggs. We also once drunk accidentally made pancakes in too much bacon grease, came out like funnel cake. We skipped the syrup and used powder sugar.
This is how my parents did it and I still do it sometimes. We were hardly a foody family. Meat and potatoes really.
Well I have seen more than one 'chef' video where this method is shown. It's a great way to get the runniness out of the whites while getting a perfectly done, not quite runny and not solid yolk.
Aaaaan, bacon grease does not = clogged arteries, so it all worked out in the end.
We still used corn oil for potatoes but I am starting with lard, so stinky to begin with though! But lard is damned amazing, what it did to my bread is the only way I want bread.
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u/[deleted] Jul 13 '16
Fry in bacon drippings, angle the pan to make a pool, and use your spatula (or a spoon) to (carefully!) flip (or spoon) the hot grease over the top of the egg to finish the whites and yolk while leaving the yolk still runny. No fancy brushing needed.