"Fry Your Eggs in Too Much Butter" Topic

"Some might say there is no such thing as "too much butter," and if they did say that, they would be correct. But thanks to the fat-phobic society we live in, "too much butter" exists as a concept, causing even the most diehard butter fans to, at some point, wonder "is that too much?" after adding a glob of butter to a frying pan or smearing a thick layer on a piece of toast.

That amount—the amount that gives you pause—is exactly the amount of butter you should be using to frying your eggs. When I recently fried two eggs in a smallish nonstick pan, that ended up being just over three tablespoons of butter—enough to completely cover the bottom of the pan and spill onto the whites of the eggs once I cracked them in there. This amount of butter creates a foamy, salty bath for your eggs to fry in, allowing you to splash hot, sizzling butter onto the uncooked whites so they finish cooking before your yolk starts to solidify. Unlike olive oil, butter browns, but that's okay; nutty browned butter is really delicious with fried eggs and toast…"

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Amicalement
Armand

Frying eggs in butter? What perversity is this?

You cook your meat first (bacon, corned beef, SPAM, etc.), then cook the eggs in the leftover grease, draining first as necessary.

What etotheipi said!!!

Now, if the bacon/sausage/SPAM/etc. is not available, butter is your next best choice – olive oil just isn't the same, and non-stick spray, well, maybe I'll just nuke-poach them.

Darn it, now I'm hungry…..

Perry

+10 eto

Frying in butter if other alternatives exist borders on HERESY, HERESY, I say!!!

Yes Bacon fat ..Schmalz..but nothing wrong with Butter…

I'll use butter (or garlic butter) to make toast, but for eggs, the non-stick pan works well enough… ;-)

etotheipi
you got it 100%

Any butter is too much butter.

Etotheipi +lots

Another +10 to etotheipi.
Anything else is just barbarism… or possibly heresy.

Yep, bacon fat IS the secret to cooking eggs that actually taste good.

Without that, or the grease from sausage (I prefer bacon fat myself, but I digress), eggs are just not the same.

Butter helps some, but eggs cooked with pork are far superior in taste. I prefer mine scrambled in the stuff, and well seasoned with salt and black pepper.

(smile)

Amicalement
Armand

Mutton Dripping.

[Nods]

Butter or Olive Oil …