I'm clueless. Need help cooking eggs!

[Down2Earth]

This should be so simple, but I think I'm doing something wrong.

I cook bacon and fried eggs most mornings. I usually cook the bacon first so I can use the bacon fat to fry the eggs. But my eggs come out really greasy and I end up using many paper towels blotting everything before eating.

Is this just how it is done? What should I do differently?

I've tried using less fat, but I have a stainless steel skillet and it seemed like the eggs were sticking too much. I could use butter instead of the bacon fat, but I hate to waste the bacon fat since I'm making bacon anyway.

Ack! Any help would be appreciated!

[rhiandmoi]

I get good, not to greasy eggs cooking with bacon fat by turning the heat WAY WAY down. I try to get it so that the eggs don't sizzle when they slide into the pan. But hot enough that they do start to cook right away. Also if there is a lot of "bacon debris" in the bottom of the pan, I just use a different pan. The eggs like to stick to the bacon debris.

[cristeen]

Try cast iron.

Definitely drain the bacon fat - it's probably too much... you should just have a film across the bottom of the pan. But the pp is also right that if you have bacon bits stuck to the bottom of the pan, your eggs are more likely to stick. Your oil should be hot enough that it starts cooking the egg in that microsecond before it hits the metal of the pan. That prevents sticking. And if you're frying the eggs - let them cook without trying to move them for a minute - the bottom of the eggs will form a bit of a crust, and then it should be easy enough to get them off.

But - I never cook eggs in stainless... in fact I rarely fry anything in stainless, it's more prone to sticking. That's what my CI is for. I just use the stainless for braising or sauces.

[Drummer's Wife]

I pour most of the bacon grease into the jar that stays in the fridge for later use. I only leave enough to coat the pan (also stainless) and pour the scrambled eggs into it. If you have a good SS spatula and stir it very frequently you shouldn't have sticking issues. I use butter instead sometimes, and never have any problems. DH makes scrambled eggs with just eggs, and they tend to stick a bit more. I add water and they fluff up realy nicely, and they don't stick.