Start Scrambling Your Eggs In Bacon Grease And You'll Never Turn Back - Tasting Table

"When bacon fat renders, it carries soluble flavor molecules from the meat and the Maillard reaction (that delicious browning that occurs when protein meets heat), which leaves behind a mix of savory compounds that infuse into the grease. In other words, you're cooking your eggs in a concentrated bacon reduction when you fry them in leftover fat. The same principle applies to butter, but bacon grease has a higher smoke point (325 degrees Fahrenheit) and more body, so it coats the pan like silk."

"Cooking eggs in bacon grease also allows them to come out of the pan richly flavored and delicately seasoned with the salt that the bacon was cured in, easily providing depth to an otherwise simple scramble. There's no tricky method here, simply heat the drippings in a pan, add your scrambled eggs and stir, cooking till the eggs are to your liking."

Bacon drippings concentrate soluble flavor molecules from meat and Maillard reactions, leaving savory compounds that infuse fats. Frying eggs in reserved bacon grease seasons them with smoky, salty richness and creates a concentrated bacon reduction on the pan. Bacon grease has a higher smoke point than butter (325°F) and a silky coating that enhances texture. Use rendered bacon fat for sautéing, roasting, baking, frying potatoes, searing Brussels sprouts, enriching cornbread, or melting into collard greens. Bacon grease can also be used to season cast-iron by spreading a thin layer and baking it on low heat. Avoid using scorched grease, which tastes bitter.

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