HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?
TELL US

Since eggs come from poultry, doesn't it make sense to cook them in a poultry fat?

c oliver Apr 8, 2010 08:56 AM

Usually I cook eggs in butter or bacon drippings or duck fat. Duck fat less often cause it seems like such a splurge. 'Course it's really not since a small container seems to last me for ages. This morning it was duck fat and it was so good. I got to thinking that it probably makes sense that cooking an egg in chicken or duck fat would play up the egg/poultry flavor whereas cooking it in butter brings in the "cow" component and bacon brings in the "pig." I'm sure I'm being way over-analytical but.... If I'm adding other flavors, like onions, peppers, cheese, whatever, I think the "lipid of choice" (a Batali expression that always makes me smile) matters less and I'd be unlikely to "waste" my duck fat. But for a perfectly fried or scrambled egg or a plain omelette, duck fat just makes it taste more like an egg. Does anyone else clutter up their big beautiful brains with questions like this??? Does it have any validity?

  1. j
    Jemon Apr 8, 2010 09:06 AM

    I agree! When I read the title of this post, I was going to mention duck fat. Even better is to cook duck eggs in duck fat. DELICIOUS! On many occasions, I have seasoned my eggs with either salt only, or chicken bouillon and cooked them in chicken fat. This is a wonderful experience!

    1. The Professor Apr 8, 2010 09:12 AM

      Duck or Chicken fat is definitely a must for making proper matzo brei.
      But you're right...any other egg dish is enhanced by poultry fats.

      1. n
        normalheightsfoodie Apr 8, 2010 12:09 PM

        Let me call my MD and double my LIPITOR,

        2 Replies
        1. re: normalheightsfoodie
          BobB Apr 8, 2010 01:13 PM

          Check your facts before you call your doctor. Duck and goose fat are high in monounsaturated fats and linoleic acid - they're actually closer in chemical composition to olive oil than to butter or lard.

          1. re: BobB
            c oliver Apr 8, 2010 01:20 PM

            BobB, you have just made my day!

        2. BobB Apr 8, 2010 12:51 PM

          While I have nothing against cooking eggs in poultry fat, the fact that they come from the same animal is really just incidental. Sometimes it works - carnitas cooked in anything other than lard just aren't the same - but I wouldn't recommend you only cook beef in rendered suet, and I DEFINITELY wouldn't want to eat cod cooked in cod liver oil!

          3 Replies
          1. re: BobB
            c oliver Apr 8, 2010 12:58 PM

            Well, I haven't cluttered up my brain to the extent that I'm considering this a "rule." :) I just thought that, with the mild flavor of an egg, using a poultry fat might enhance its flavor while others might mask some of it. Shiver re the cod liver oil!

            1. re: c oliver
              j
              jvanderh Apr 8, 2010 05:49 PM

              I cooked a duck egg tortilla in some duck fat by chance, but my neurotic little brain liked the concordance. It WAS really delicious.

              Three cheers for Bob B!!

              1. re: jvanderh
                c oliver Apr 8, 2010 06:09 PM

                I'm definitely going to look for duck eggs. And, yes, BobB is one of my heroes. He really does get it, doesn't he?

          Show Hidden Posts