• Break eggs one at a time into a saucer, and slide into a skillet in which fast has been melted.
• Two tablespoons fat will be enough for 5 eggs.
• The fat should be hot enough to sizzle when eggs are dropped in.
• Baste yolks with hot fat, dripping it up with a spoon until there is a film over the eggs
• Cook until white are set to desired stage.

  Some like eggs well done, while other prefer them "rare".

• If desired, turn the egg over and fry top side for a minute or two.
• Cook slowly to avoid toughening the white.