Heat a small amount of fat in a frypan. Bacon or ham drippings may be
used for flavor. Break eggs, one at a time, into a saucer, and slip
them into the fat. Sprinkle with salt and pepper. Cook over low heat,
basting with the fat, until whites are firm.
Or, if you prefer eggs with less fat, use this “fry-poach” method.
Melt a little fat in a frypan over low heat—just enough to grease the
bottom. Add eggs one at a time, pour in 2 or 3 tablespoons of water,
cover pan tightly, and steam until eggs are done. Season before serving.