However, also due to the above, when it came time to cook these delicious eggs, I realized we only had three of them. Woops. Good thing we also had a lunch-sized portion of leftover hunnybun meatbeals and spinach to divvy up between us! I also wanted to try frying the eggs in the rendered beef fat I made a few days ago (oh yeah, I forgot to load those pics!).
So, I put about a teaspoon of the fat in the pan and cooked the eggs. EGG-citing story so far, eh???! Well, seeing as I'd never cooked eggs in beef fat before (usually butter or bacon fat), I wasn't entirely sure how this would go. Anyway, they turned out slippery (yay - no sticking to the pan like usual!) and were really tasty. I'm sold!
Eggs (sunny side up) with meatballs and a small pile of previously-frozen spinach. It was really yummy! (Apologies for the lack of photo...)
Here's the pile of beef fat in the slow cooker...
After a few hours on low, the golden oil started to accumulate. I scooped it out in two separate attempts...
And the crispies that resulted (some of which kind of tasted like fat from a steak, but others, not so much!)...
Lesson learned for next time:
- Spread the bits more across the bottom of the crock
- The bits should be cut into smaller bits - some pieces remained puffy and held the oil within
- I need to think ahead and get a glass jar to store this stuff in