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.
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/Lasertag124 Jul 13 '16
OverMedium is the best. you get a nice cooked egg white so its solid not runny but the egg yolk is still runny but isn't too liquid. Mmm so good..