Fried Eggs
Melt a tablespoon of butter in a frying-pan, but do not brown. Drop in the eggs and season with salt and pepper. Cover the pan and after the first minute, put the pan on the back of the stove or off the fire, and cook for three minutes.
If fried in bacon or ham fat use the same proportions. A tablespoon of fat is sufficient for six eggs. To take from the pan, slide a spatula under the eggs to loosen and slide from the pan.