Name: Fried Eggs
Cuisine: American
Ingredients: 1 at a time; 1 saucer; 1 frying pan of lard and butter mixed; 1 at a time into a quantity of hot lard; 1 stick until it runs round like a whirlpool; 1 skimmer

Original Recipe

Break the eggs, one at a time, into a saucer, and then slide them carefully off into a frying pan of lard and butter mixed, dipping over the eggs the hot grease in spoonfuls, or turn them over, frying both sides without breaking them. They require about three minutes' cooking. Eggs can be fried round like balls, by dropping one at a time into a quantity of hot lard, the same as for fried cakes, first stirring the hot lard with a stick until it runs round like a whirlpool; this will make the eggs look like balls. Take out with a skimmer. Eggs can be poached the same in boiling water.

1 at a time
1 saucer
1 frying pan of lard and butter mixed
1 at a time into a quantity of hot lard
1 stick until it runs round like a whirlpool
1 skimmer

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1

Break the eggs, one at a time, into a saucer, and then slide them carefully off into a frying pan of lard and butter mixed, dipping over the eggs the hot grease in spoonfuls, or turn them over, frying both sides without breaking them.
2

They require about three minutes' cooking.
3

Eggs can be fried round like balls, by dropping one at a time into a quantity of hot lard, the same as for fried cakes, first stirring the hot lard with a stick until it runs round like a whirlpool; this will make the eggs look like balls.
4

Take out with a skimmer.
5

Eggs can be poached the same in boiling water.

Original Recipe

Ingredients

Instructions