Omelet wrote:

> My mom used to cook them that way when camping. She used bacon grease.
>
> It works too but tends to leave a LOT of "crispy" white around the
> edges. That method has it's place too!

That's the way my mom did basted eggs when we were growing up. The
"crispy" white edges were one of my favorite things about them. Using a
spatula she would "push" waves of grease over the eggs. The yolks were
always a nice ooey-gooey consistency and the right temperature. They
aren't the same using olive or vegetable oil.

It's been years since I've had real basted eggs. Thanks for the memory
-- I can almost smell them sizzling in the pan now.

--Lin