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Spanish fried eggs
Helmet
Posts: 163
So I came across this yesterday and gave it a shot today. I don't think I'll ever eat eggs any other way! I REALLY liked how these came out.
Medium BGE, Weber Q120 (The traveller)
"I claim artistic license, it has a good beat, I can dance to it"
Comments
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Will try...Green egg, dead animal and alcohol. The "Boro".. TN
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never tried the oil but will. i like a quarter inch of bacon grease and some butter, crispy edges and soft runny center, spooning the grease on top is key

fukahwee maineyou can lead a fish to water but you can not make him drink it -
Gotta try this one for weekend breakfast. Thanks @Helmet
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Funny - we used to call these "Grandpa Eggs" growing up because that's how my grandma always made them for him. I've been making eggs this way ever since I could cook. They really turn out great each time. Just be careful not to overcook them (it's easy to do). I usually pull them off when the top of the yoke has turned white. Cool article!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Interesting. Sounds very similar to what we do ( and @fishlessman ) using the bacon grease we have left over from cooking the bacon right before hand. Course my way probably isn't very healthy...
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I've done the bacon grease way too (usually my go-to method) but the olive oil way is really good since it's deeper so it's more like deep(ish)frying it. I never got the brown crunchy ring doing them in bacon grease before.Medium BGE, Weber Q120 (The traveller)"I claim artistic license, it has a good beat, I can dance to it"
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If you try it let me know what you think!Medium BGE, Weber Q120 (The traveller)"I claim artistic license, it has a good beat, I can dance to it"
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