Butter or nothing if just eggs. But I’ll often toss a frozen but cooked sausage patty in the pan first. It leaves plenty of tasty grease in the pan.
We use Pam or a pump spray bottle of vegetable oil in a non-stick pan.
I need to avoid saturated fats, so my modified recipe is to use a very thin slice of butter, just enough to coat a nonstick pan. You can coat with a much smaller amount of butter than oil. I usually cut in finely diced meat or chicken first, then pour in the egg/egg whites for a fried egg sandwich. I agree that low heat is good on a pre-warmed pan.
Butter, or bacon grease if I have it. Occasionally, I will do the crispy fry when using bacon grease. Not heart healthy!
Grape seed oil (GrapeOla). It’s the standard oil in our house. It can take high heat. It’s cheap(er). You can buy it in bulk and it really doesn’t taste like anything. I’m not a fan of olive oil flavor.
I also steam my fried eggs so it doesn’t take much oil.
I usually use olive oil spray. Dunno how much actual olive oil is in it, but that’s what the can says.
If I’ve made a bunch of bacon, I have a little metal measuring scoop that I collect the bacon grease in, and I use that instead.
If I’m melting butter for something else anyway, say for waffles, I’ll melt a little extra and use that.
Bacon grease.
Why not baking? Olive oil is an essential component of pizza dough.
Ghee. It’s already on the counter in a jar, I don’t even have to go into the fridge and mess with a stick of butter.
No I meant cakes, cookies and such. The olive oil she uses Doesn’t work well for those and skews the flavor a bit.
Then again I don’t pay attention to it. There’s some reason she has a bottle of Wesson in the cupboard.
I almost always use duck fat these days.
Well, great. Thanks a lot, SDMB. Now I’m craving fatty eggs, premade spice blends & salmon.
When I want an egg, but want to maintain a semblance of health, I’ll poach it in the microwave. Crack it into a small cup of water, nuke it for 60-65 seconds, strain it, season it, and it’s ready to go. Salt, pepper and a dash of the hot sauce of your choice is plenty of flavor to compete with bacon fat (my preferred frying medium).
Either butter or a little bit of leftover bacon grease. I’m not trying to re-invent the wheel here.
Some/many doughs do have it, but most pizza doughs I make do not contain any oil whatsoever: just flour, water, yeast (or starter), and salt. A Neapolitan dough, for example, does not traditionally use oil. (And that’s the type of pizza I usually make).
I grew up frying the eggs in Bacon grease. Over easy. I use a spoon to splash the yolk with grease.
These days I scramble my eggs in a little butter.
Once in awhile I’ll fry them.
Olive oil, sunflower or ghee. Very rarely will I use butter.
Butter or the spreadable butter with canola oil that Land O Lakes makes.
I had always done my fried eggs slowly and gently, in a splash of olive oil and a bit of butter. That was the way I was taught.
I did some simple plumbing repairs for a couple of women that I knew and, as a form of barter, one showed me, in the process of making us all brunch, how to make “the best fried eggs in the world.” It was the exact method in your video and for the last 30 years it has been the method that I use.
Awesome thrown on top of a bowl of steamed rice and topped with any or all of - soy sauce, red pepper flakes, sesame oil or seeds, chopped spring onions or fried shallots.
Great for fried potatoes! 