The Egg A Day Experiment, Part 22, 23 and 24

What do you fry your egg in? I'm talking about butter, bacon grease, olive oil...

As much as I love butter, I like a more neutral flavor for cooking a fried egg. I want don't want anything to overpower the egg-y goodness. So I use short blast of olive oil spray. I fry it hot because I like the edges of the white to get a little brown and crispy. And it works.

My grandfather was a big believer in keeping a can of bacon grease around to fry his daily egg and I think if I had to go with a fat, I would choose that over butter. Oh. Just remembered I have some duck fat in the fridge. Wonder how that would be? Guess I'll have to try it.

Part 23 and 24:

Saturday was a big day for eggs in my kitchen. I made a rhubarb upside down cake, the batter a golden yellow hue thanks to a couple of eggs. It was a smash hit. Next time, I think I might add another egg.

Also made meatballs, the egg as the binder holding the mix of ground beef, pork, chopped oregano, onions, garlic, bread crumbs. I did something a little differently this time, soaking the bread in milk. It made for a softer, almost delicate texture.