NEVER Fry Your Eggs in Oil Again — Try This Old COWBOY Trick

If your fried eggs come out greasy underneath, rubbery at the edges and flat in the middle, the problem usually isn't you. It's the oil sitting in the pan. I learned a better way from a camp cook named Cal Mercer, who fed eight or ten men before sunrise and never owned a bottle of cooking oil that I saw. In this one I show you the whole method: a heavy 10 or 12 inch cast iron skillet, bacon started in a cold pan over medium-low heat, and a spoonful or two of that rendered fat left behind. Then comes the part that took me a week to notice — the spoon. Tilt the pan, scoop the hot fat and baste the whites, usually eight to a dozen spoonfuls, and the top sets without ever flipping the egg. I also cover what to listen for in the pan, the five ways this goes wrong, how to strain and store your fat in a jar in the refrigerator, and what to use if you don't eat pork. If you cook on gas, electric, a wood stove or a bed of coals and you want breakfast that tastes like something, this one's for you. CHAPTERS: 00:00 – Four Eggs, No Oil 01:19 – What This Video Covers 02:32 – Why Oil Fails Eggs 03:58 – Cooked Gently, Not Fried 05:16 – Watching Cal's Hands 06:41 – Choosing The Right Skillet 08:01 – Getting The Heat Right 09:24 – Rendering Bacon Slowly 10:50 – What Bacon Fat Does 12:14 – Salt, Smoke And Moderation 13:39 – Listening To The Pan 15:08 – The Spoon Trick Revealed 16:32 – How Many Spoonfuls 17:54 – Yolk Doneness And Safety 19:18 – Where This Goes Wrong 20:42 – Salty Bacon And Stoves 22:04 – Keeping A Fat Jar 23:28 – Why Buy Something Worse 24:42 – Cook It Honest #CowboyCooking #CastIron #BaconFat #FriedEggs #CampKitchen #OldWays #BreakfastTips #SunnySideUp #CookingTips #RanchCooking