Usually I cook eggs in butter or bacon drippings or duck fat. Duck fat less often cause it seems like such a splurge. 'Course it's really not since a small container seems to last me for ages. This morning it was duck fat and it was so good. I got to thinking that it probably makes sense that cooking an egg in chicken or duck fat would play up the egg/poultry flavor whereas cooking it in butter brings in the "cow" component and bacon brings in the "pig." I'm sure I'm being way over-analytical but.... If I'm adding other flavors, like onions, peppers, cheese, whatever, I think the "lipid of choice" (a Batali expression that always makes me smile) matters less and I'd be unlikely to "waste" my duck fat. But for a perfectly fried or scrambled egg or a plain omelette, duck fat just makes it taste more like an egg. Does anyone else clutter up their big beautiful brains with questions like this??? Does it have any validity?