Frying, Scrambling and Baking

These three methods of cooking eggs all involve oil or fat, and which oil or fat you use makes a great difference to the flavour of the eggs. Good olive oil such as extra virgin is hard to beat, but you can mix it with sunflower or groundnut oil for greater economy. Olive oil and butter together not only taste marvellous but do not burn as quickly as just butter. Bacon fat adds a lot of flavour for frying, and duck or goose fat, if you have any, are also delicious. Butter should be used for scrambling and baking, and you can add a little good oil when baking, too – try hazelnut oil or olive oil that has had cheese and spices infused in it for adding flavour to the eggs.