Video: How To Cook Scrambled Eggs (using bacon fat)

Huevos Rancheros with refried beans & homemade salsa verde on a whole wheat tortilla – aka dinner on a week night

I’ve been getting some very interesting emails for some rather shy readers lately. These very sweet, but also very shy readers have asked that I do a You Tube series on (very) basic cooking techniques. Basically short, informative tutorial recipes for things like cooking rice, cooking pasta and most of all, cooking eggs without burning them. 

I myself LOVE eggs (rice too, pasta is lower on my personal list though) and thought it fitting to do my first video in the basic series on cooking scrambled eggs . . .in BACON FAT. Yeppers-you read that right BACON FAT!

For the first time ever, I am going to tell you to skip butter (the words are shuttering off my lips) and use bacon fat instead. 

So why use bacon fat? 
First of all, bacon fat, unlike butter is 100% fat. This means your pan gets a better coating between it and the eggs, which prevents the eggs from sticking to the pan. We’ve all had to scrape burnt egg out of a skillet a time or two, so anything to avoid this is a BIG plus in my book. 

Second, as many people usually cook bacon and eggs together for say, breakfast anyway, it saves cooking and clean up time to simply cook the bacon first-pour out some of the fat, then cook the eggs in the same skillet. This is great if you cook bacon on the stove top. Although less of a time saver, if you cook your bacon in the oven like I do, you’ll want to transfer some of the left over fat into a skillet to cook the eggs with. 

I ALWAYS save the left over fat from when I make bacon into a container which I keep in my fridge. Bacon fat has so many uses – pasty crust for savory dishes, oil for sautéing or roasting veggies and for making bread. My grandmother ALWAYS saved her bacon fat to re-use as a cooking fat and she lived to be quite old (so all of you out there thinking that you are done for by adding 1/2-1 teaspoons of bacon fat to your eggs – please stop. It won’t kill you. But the transfats in your margarine will. Just saying).

Third, as the amount you use is very small and it’s fat you’ve already paid for as such, bacon fat packs a lot of bang for your buck. If you buy the good, salt cured bacon (the best brands are usually sold in butcher shops), the fat from the bacon is going to blow your socks off. 

But don’t take my word for it-try it yourself and taste the difference.