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Fried Eggs - Oil or Butter?

Philly Ray Mar 4, 2011 06:15 PM

Do you use butter or oil in the pan when making fried eggs? If you use oil, what kind of oil?

I have been using butter, but I'm thinking of switching to olive oil to reduce (saturated) fat and cholesterol.

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  1. srsone RE: Philly Ray Mar 4, 2011 06:32 PM

    ive aways used butter...wait until the butter is slightly brown..
    gives the eggs a nice flavor and brown edges..
    and when i make scrambled eggs i always keep them on the little extra time for the same reason...i like the extra flavor of brown butter...

    never thought about using oil....dont think it would give the same flavor

    1. David11238 RE: Philly Ray Mar 4, 2011 06:37 PM

      Both! Butter to cook them, EVOO as a top dressing.

      1. deet13 RE: Philly Ray Mar 4, 2011 06:40 PM

        Bacon fat

        24 Replies
        1. re: deet13
          SonyBob RE: deet13 Mar 4, 2011 08:15 PM


          1. re: deet13
            Passadumkeg RE: deet13 Mar 4, 2011 08:15 PM

            +1 or duck fat.

            1. re: Passadumkeg
              hill food RE: Passadumkeg Mar 4, 2011 08:41 PM

              and the cook regarded what had been done and it was good.

              yet butter ain't bad.

              1. re: Passadumkeg
                c oliver RE: Passadumkeg Mar 4, 2011 09:03 PM

                Yes to duck fat. That's the best.

                1. re: c oliver
                  Whats_For_Dinner RE: c oliver Mar 4, 2011 10:01 PM

                  Hell yes. Duck fat all the way.

                  1. re: Whats_For_Dinner
                    hill food RE: Whats_For_Dinner Mar 5, 2011 01:45 AM

                    yeah but name something fried that;s NOT good in duck fat

                    1. re: hill food
                      dmsseyj RE: hill food Mar 11, 2011 12:39 PM

                      Butter, oil, bacon or duck fat...it's all good! I'm not so sure about the Lamb fat but have never tried it. (not exactly easily available...same thing with goose fat)

                      1. re: hill food
                        mamachef RE: hill food Mar 13, 2011 08:34 AM

                        A mars bar dipped in batter is not good fried in duckfat, nor is........well, that's all I got.

                    2. re: c oliver
                      mamachef RE: c oliver Mar 13, 2011 08:33 AM

                      C, have you ever had a massive duck egg fried in duckfat?
                      Yolky, nutty, umame......oh me, oh my.

                    3. re: Passadumkeg
                      linguafood RE: Passadumkeg Mar 5, 2011 10:47 AM

                      or goose fat. my breakfast these days is two farm-fresh scrambled eggs cooked in goose fat. the only nice thing about having wasted hours on a less than mediocre goose = lots of goose-lipo = fatty goodness.

                      the smell alone makes me swoon. bacon fat is ok, but not as good.

                      1. re: linguafood
                        alkapal RE: linguafood Mar 5, 2011 02:07 PM

                        gooso-lipto -- sounds like a caribbean dance.......

                        1. re: alkapal
                          linguafood RE: alkapal Mar 5, 2011 04:34 PM

                          ugh. if only it were that much fun. for some reason, handling raw poultry makes me queasy. add to that globs and globs of yellow fat.... aaaííí caramba. gross.

                          but tasty nonetheless :-D

                          1. re: linguafood
                            alkapal RE: linguafood Mar 5, 2011 05:24 PM

                            i too hate handling raw poultry.

                    4. re: deet13
                      gwk222 RE: deet13 Mar 5, 2011 04:51 AM

                      Yes! And same goes for the homefried potatoes.

                      1. re: deet13
                        Davwud RE: deet13 Mar 5, 2011 05:27 AM



                        1. re: deet13
                          lynnlato RE: deet13 Mar 5, 2011 05:31 AM

                          +2 Amen!

                          And spooning the rendered fat over the yolk until it gets a little hazy creates the most amazing dippy egg ever.

                          I'm making one right now, dammut.

                          1. re: lynnlato
                            Davwud RE: lynnlato Mar 5, 2011 06:12 AM

                            I made me a fried egg and bacon sandwich for breakfast. Outstanding.


                            1. re: Davwud
                              Passadumkeg RE: Davwud Mar 5, 2011 06:14 AM

                              We just finished a cod, spinach, asparagus and calameta omelet w/ home fries, all done w/ bacon fat.
                              The good, the bad and the ugly?

                              1. re: Passadumkeg
                                David11238 RE: Passadumkeg Mar 5, 2011 07:06 AM

                                Interesting. I reheated a spinach, bacon and potato frittata in a toaster oven with cod liver oil. It came from the tin of my smoked cod and I figured why waste it? It was pretty good.

                                1. re: David11238
                                  Passadumkeg RE: David11238 Mar 5, 2011 10:50 AM

                                  Left over cod Florentine and asparagus make for a good omelet!

                              2. re: Davwud
                                petek RE: Davwud Mar 5, 2011 07:13 AM

                                Did you crack the eggs right onto the bacon in the frypan?

                                1. re: petek
                                  Davwud RE: petek Mar 5, 2011 10:34 AM

                                  No, I wanted to keep the yolk in tact. I fried the bacon in cast iron and did the egg in non stick. I added bacon fat to the non stick pan. Complete with little bitty bits of bacon that got caught up in the egg white. Then toast, cheddar, bacon, egg, smear the runny yolk around on it like a sauce, more cheddar and then top. I often add mayo, tomato and lettuce but I didn't have any so didn't worry about it.


                                  1. re: Davwud
                                    petek RE: Davwud Mar 5, 2011 10:48 AM


                                    1. re: Davwud
                                      lynnlato RE: Davwud Mar 5, 2011 03:40 PM

                                      Veddy nice, indeed.

                            2. rabaja RE: Philly Ray Mar 4, 2011 06:41 PM

                              I use both. I heat the oil, then swirl in a nob of butter before sliding in the egg.
                              Something about the oil gives you the nice crispy, lacey edges and the smidge of butter adds aroma and flavor. Crispy edges, and soft yolk. Just so we're clear.

                              1. f
                                fara RE: Philly Ray Mar 4, 2011 06:43 PM

                                my husband and toddler really only eat scrambled, so it's all about butter

                                1. f
                                  Floridagirl RE: Philly Ray Mar 4, 2011 06:43 PM

                                  I started using olive oil when I went to a Greek diner and they were like my mom made, with some crunch on the edges and I could tell it was olive oil. When the eggs are done I throw in some butter and cook the toast in the frying pan instead of the toaster.

                                  1. ipsedixit RE: Philly Ray Mar 4, 2011 06:43 PM

                                    Oil or bacon fat.

                                    Never butter. Ick.

                                    4 Replies
                                    1. re: ipsedixit
                                      petek RE: ipsedixit Mar 4, 2011 06:59 PM

                                      sometimes butter and olive oil,sometimes bacon fat,but always overeasy.

                                      1. re: petek
                                        mariacarmen RE: petek Mar 4, 2011 09:57 PM

                                        same here.

                                      2. re: ipsedixit
                                        The Professor RE: ipsedixit Mar 5, 2011 07:09 PM

                                        Bacon fat, butter, or ghee.
                                        Never oil.

                                        1. re: ipsedixit
                                          Bliss149 RE: ipsedixit Mar 13, 2011 06:43 AM

                                          Funny. I think the exact opposite.

                                          Eggs cooked in bacon fat look and taste dirty. And oil just sounds gross and...oily.

                                          BUTT-AH for me!

                                        2. todao RE: Philly Ray Mar 4, 2011 07:11 PM

                                          The type of oil you use to prepare eggs will affect their flavor but little else. I often fry eggs in olive oil if I don't want the butter flavor in the dish I'm preparing. I've used other types of oil, e.g. Canola, etc., when I don't want any recognizable flavor at all. I like the flavor of olive oil so I sometimes use it when I want some flavor, but not the buttery note.

                                          1. e
                                            escondido123 RE: Philly Ray Mar 4, 2011 08:04 PM

                                            Butter and some water. I don't like any browning for my fried eggs so I add water and then bathe the top of the egg in that creamy combination. Served on well buttered toast with salt and pepper on top.

                                            1. mcel215 RE: Philly Ray Mar 4, 2011 08:13 PM

                                              Well if it wasn't so artery clogging and me being well over 50, then I would use bacon fat. But, I use a scant amount of butter instead. Is it better than bacon fat? I hope so. ;)

                                              1 Reply
                                              1. re: mcel215
                                                lynnlato RE: mcel215 Mar 5, 2011 05:34 AM

                                                I wouldn't think buter is any better, health-wise, than bacon fat. Go big or go home. ;-)

                                              2. PegS RE: Philly Ray Mar 4, 2011 08:35 PM

                                                Butter or some sort of animal fat. I've found that using oil makes it more likely to stick. Something about those crispy edges.

                                                1. e
                                                  ediblover RE: Philly Ray Mar 5, 2011 02:41 AM

                                                  If it's just the egg, it has to be butter.

                                                  When I fry an egg these days a lot of other things are included. So, I use a dab of canola on the pan and there's some olive in the mix (from the dried tomatoes).

                                                  1. h
                                                    Harters RE: Philly Ray Mar 5, 2011 12:13 PM

                                                    Always sunflower oil.

                                                    1. ipsedixit RE: Philly Ray Mar 5, 2011 12:26 PM

                                                      I should add that alot of times I use neither. No added fat whatsoever.

                                                      Just heat + pan + egg.

                                                      1. Passadumkeg RE: Philly Ray Mar 5, 2011 04:39 PM

                                                        Lamb fat!

                                                        3 Replies
                                                        1. re: Passadumkeg
                                                          c oliver RE: Passadumkeg Mar 5, 2011 04:51 PM

                                                          You fry eggs in lamb fat. Interesting. So you render the fat? I love lamb fat but just eating it with the meat. I'm sure I'd love doing eggs in it but doubt I'd go to the trouble.

                                                          1. re: c oliver
                                                            Passadumkeg RE: c oliver Mar 5, 2011 06:50 PM

                                                            The best for pie crusts too!! Babyshka learned me good!
                                                            I surrender to render.

                                                            1. re: Passadumkeg
                                                              Sam Salmon RE: Passadumkeg Mar 5, 2011 07:34 PM

                                                              Always Grapeseed oil.

                                                              OTOH I always scramble eggs haven't made them any other way for decades apart from soft boiled maybe 4 times a year.

                                                        2. eight_inch_pestle RE: Philly Ray Mar 5, 2011 08:41 PM

                                                          I like 'em both ways. Oil is especially nice with some minced herbs tossed in the oil.

                                                          1. rockability RE: Philly Ray Mar 6, 2011 04:54 AM

                                                            I use both..sometimes together, sometimes separately.

                                                            1. e
                                                              esquimeaux RE: Philly Ray Mar 6, 2011 10:12 AM

                                                              I love scrambled eggs in extra virgin olive oil. Every other preparation... butter! Even with hard-boiled, I eat them with dabs of soft butter and salt. Also, I'm not what you'd call slender.

                                                              1. h
                                                                HillJ RE: Philly Ray Mar 7, 2011 06:10 AM

                                                                This mornings fried egg was made in pesto.
                                                                Using pesto as the oil, lovely.

                                                                1 Reply
                                                                1. re: HillJ
                                                                  rockability RE: HillJ Mar 13, 2011 06:13 AM

                                                                  Sounds delicious!

                                                                2. r
                                                                  rjbh20 RE: Philly Ray Mar 7, 2011 06:32 AM

                                                                  Clarified butter -- concentrated butter flavor and it doesn't burn like whole butter. Very useful stuff.

                                                                  1. David11238 RE: Philly Ray Mar 12, 2011 07:31 AM

                                                                    I'm starting to save left over grease and fat for such occasions. I've already fried a couple of eggs in lamb grease (I tried roasting lamb marrow with no success) and a mix cod liver & tuna fish oil from tinned smoked cod livers and jars of a variety of Tonnino tuna. And I have to say both types of oils taste pretty good.

                                                                    1. a
                                                                      alliels RE: Philly Ray Mar 13, 2011 08:22 AM

                                                                      Butter...although Ive used both and don't notice a difference.

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