masque12

xi_o_teaz asked this question, and since I got a positive reply to my response, I'm expanding it here.

First, cook yourself a shitload of bacon. Not the fancy, high dollar stuff, but the cheap shit, the stuff that looks like strips of pure white pigfat, with just an accent of meat on it. Dump that in the skillet, and cook it until there is no fat visible at all anymore. It should look about 50% or 33% the size of the uncooked strip, and resemble a reddish-brown, pork flavored cinder. Even with the cheap shit, you can usually find stuff like maple flavor, hickory smoked, etc. My preference is for maple flavor. I don't really taste it, as much as I cook the bacon, but having the house smell like syrup is better than having it smell like regular bacon, to me. Some will argue that you need a cast iron skillet, rather than a teflon one, but when I'm done, there's so much grease in the pan that I really don't think it matters that much. I use a teflon pan, simply because that's what I have. If someone gives me a cast iron skillet, I'll try that out and see if there's a difference.

For the eggs themselves, dump some of the bacon grease out of the pan, but leave a nice, THICK coating of it in there. Scramble your eggs up in a bowl, and dump them in the pan, making sure that you quickly scramble them up with your spatula. The beauty of this is that you actually have combo eggs, fried AND scrambled, which to me, taste much better than just scrambled. The non-culinary side benefit is that as long as you've retained enough bacon grease in the pan, and were quick enough with your scrambling, the pan will be completely clean when the eggs are done, no egg residue OR grease. Toast, heavily buttered, can be added as well, if that's how you roll (as I do).

If you don't like bacon, you can accomplish the same goal by cooking sausage first, browning it to perfection. With sausage, I don't even remove the sausage from the pan, I just dump in the eggs and scramble 'em with the sausage in it. Since the sausage doesn't generate as much grease as the bacon, there's no need to dump the excess. When you have cooked the eggs to your satisfaction (I personally don't like them to be at all runny), dump them into some preheated tortillas (get burrito size, not the tiny taco size, and nuke them in the microwave for 30 seconds or so), and you have some delicious breakfast burritos. With sausage, my favorite is Owen's Maple sausage (you can taste the syrup this way), but to each their own.

As for keeping the eggs from sticking to the pan without involving meat of some kind, I have no idea, nor do I particularly care, since I don't ever make 'em that way.