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

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ There's an egg in a pan somewhere right now, in a puddle of vegetable oil. The bottom is brown and hard as a chip, the top is still raw, and somebody's about to flip it and break the yolk. It isn't your fault. You were handed a bottle of oil and told that's what you fry an egg in. On the back corner of the stove in almost every farmhouse I clear there's a little can with a strainer in the lid. Sometimes it says DRIPPINGS on the side. The family never knows what it was for. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. My mother fried two dozen eggs some mornings for eleven people, out of her own henhouse, and she never flipped one in her life. Tip the skillet, and spoon the hot bacon grease over the tops until the whites set and the yolks get a thin pale film. A basted egg. No flip, no broken yolk. That's the farm trick. Honest, said plainly in the video: bacon grease isn't health food. Butter works too, and so does a real layer of oil if that's all you have — the spooning is the trick. And if you're pregnant, older, sick, or feeding a little one, cook the yolk firm or buy pasteurized eggs. Did your mother flip her eggs or baste them — and was there a can on the back of her stove? Tell me, and tell me her name. I read every one.