Eggs "poached" In Fat Or Fried Recipe ingredients

To prepare this Eggs "poached" In Fat Or Fried Recipe, first when we remember the low temperature at which the albumin in egg is coagulated, it is evident that the fat in which an egg is to be cooked need not be very hot. Most housekeepers, whether young or old, fry eggs in too hot fat. Fat that sputters, when an egg is broken into it, is much too hot for the purpose. Olive oil, as it does not burn until heated to a very high temperature, is the best possible medium for frying purposes. Care must be exercised in its use, for there is no change in its appearance even when hot enough to brown any article put into it. Fat tried out, at a low degree of heat, from bacon, ham or salt pork, carefully poured from the sediment in the pan, is a particularly good medium for frying eggs. Break the eggs into the fat, and cook in the same manner as when poaching in water. If the fat does not cover the eggs, dip it over them with a tablespoon. If the fat used in this cooking be at the proper temperature and has never been raised to too high a degree of heat, the eggs will be discolored no more than when poached in water. Serve fried eggs with bacon, ham, spinach, etc.