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Mar 4, 2011 06:15 PM

Fried Eggs - Oil or Butter?

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

            1. re: Passadumkeg

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

              yet butter ain't bad.

                  1. re: Whats_For_Dinner

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

                    1. re: hill food

                      Butter, oil, bacon or duck'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

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

                    2. re: c oliver

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

                    3. re: Passadumkeg

                      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

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

                        1. re: alkapal

                          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

                    4. re: deet13

                      Yes! And same goes for the homefried potatoes.

                        1. re: deet13

                          +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

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


                            1. re: Davwud

                              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

                                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

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

                              2. re: Davwud

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

                                1. re: petek

                                  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.


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