Sunny side up or over easy isn’t the only important decision to make when frying eggs. Which fat the eggs are fried in affects both taste and texture. Oil, butter, or bacon grease—which is best for fried eggs?
Each one has its own merits, and it’s largely a matter of personal taste, but we’ll let our community members speak for their favorite ways to fry eggs.
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Who can resist their own individual egg pan?
Is Butter Better?
Many go traditional and fry eggs in butter. Chowhound srsone allows the butter to brown first, for extra flavor (never a bad idea). Using clarified butter or ghee gives concentrated butter flavor with a higher smoke point than whole butter, notes rjbh20.
Or Is Olive Oil Optimal?
“I started using olive oil when I went to a Greek diner and they were like my mom made, with some crunch on the edges and I could tell it was olive oil,” says Floridagirl. Frying eggs in oil “is especially nice with some minced herbs tossed in the oil,” says eight_inch_pestle. HillJ has even used pesto as the frying medium.
The Best of Both Worlds
Chowhound user rabaja uses a combination of butter and oil. “I heat the oil, then swirl in a knob of butter before sliding in the egg,” she says. “Something about the oil gives you the nice crispy, lacy edges and the smidge of butter adds aroma and flavor.”
A Vote for Alternative Fats
For lots of Chowhounds, the ultimate fried eggs are cooked in bacon fat, duck fat, or goose fat for wonderful flavor. A couple even spoke up for lamb fat, and cod liver oil is not unheard of either. Bacon grease, of course, is probably easier to come by; lynnlato notes that “spooning the rendered fat over the yolk until it gets a little hazy creates the most amazing dippy egg ever.”
Related Reading: 9 Great Reasons to Save Your Bacon Grease
And before you even get to cooking them, learn about all your egg options, from which organic eggs are worth buying to the difference between white and brown eggs, and what cage free and free range eggs really means.