When I make red palm oil popcorn, I use my 1/2 cup measurer to scoop the red palm oil into the popcorn pot. Then I tip the measuring cup upside down in the little cast iron skillet we use to fry eggs. That way, we are able to use every last drop.
The drippings will fry at least two eggs, sometimes more.
I’m kind of weird about how I fry eggs. I use the spatula to break the yolks. We like our eggs cooked all the way through. If I didn’t break the yolks, the whites would be crisp by the time the were cooked through. Breaking the yolk makes the whole egg done at the same time. I also keep the heat really low (like between 3 and 4 on our electric stove) so the cooking heat is low and gentle.
The resulting eggs are yellow from the red palm oil. In addition to the salt, pepper and garlic seasonings, the red palm oil gives a little bite — not spicy, but just a little spice. I’m no good at describing flavors. So try it. I think you’ll like it.
How do you fry your local, free-range eggs?
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