Eyeball Drooling Eggs
This is such an simple recipe, I almost didn’t post it…until I realized there might be some good bits of nutritional information to share. Also, while remarkably easy, I have only just recently mastered cooking the perfect fried egg with a runny yolk.
Egg yolks are a fantastic source of choline, which plays an important role in cognitive function and memory. Choline is also a component in keeping “cholesterol moving in our blood stream” (1). Remember that 80s commercial, “The incredible, edible egg!” The egg industry was so right…unfortunately, the eggs from battery-raised chickens aren’t exactly “incredible.”
I love pastured eggs because the nutritional quality is so superior to commercial eggs, containing up to 19 times more omega-3s and the proper balance of omega 3s-6s. They are also higher in vitamin D (sunlight!), E, and A. However, if you can’t find pastured eggs, organic eggs are another good option that will help you avoid GMOs from the chickens’ feed.
The pastured bacon fat in the recipe is too precious to be wasted once the bacon has been cooked and enjoyed. First there’s the cost. Pastured bacon is at least $9 lb. and getting free, nutrient-dense cooking fat helps me justify that cost. Pastured bacon is rich in vitamin D and immune system boosting & cellular membrane building saturated fat. It’s also very yummy with eggs…and potatoes, broocoli, rice, spinach—well, pretty much everything!!
Eyeball Drooling Eggs
- 4 pastured eggs (opt for organic if you don’t have access to pastured)
- 2-3 T of pastured bacon fat (reserved from cooking bacon–affiliate source)
- salt & pepper (to taste)
- fresh herbs (optional–I’m in love with thyme and oregano right now!)
- Heat your cast iron on medium low for a few minutes. (The cast iron really is my secret weapon!)
- Add the bacon fat and allow to fully melt.
- Sprinkle a little salt in the pan .
- Crack the eggs and pour them into the pan all at once.
- Cook on medium-low until edges are crispy, using the spatula to work around the edges/underneath to ensure whites are not sticking (if you have a good quality cast-iron, this shouldn’t be a problem).
- Sprinkle salt/pepper and herbs to taste. Continue cooking.
- When the whites looked fully cooked (4-6 minutes, depending on your stove and pan), flip the eggs over.
*For runny yolks (my favorite!), allow to sit in the pan yolk down no more than 45 seconds!
* for medium cooked yolk: 1-1 1/2 minutes
*for hard cooked yolks: 2-2-1/2 minutes
If you like your yolks hard cooked, I would sprinkle the fresh herbs just before I plate them.
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