Fried Eggs Turned Over—a la Sole

Break two eggs on a plate and season: pour some clarified butter in a small pan, and when it reaches hazel-nut (No. 567), slip in the eggs carefully, and pour more butter over. When they are cooked underneath, turn them over, and a minute after slide them on a dish with the butter; baste over with a coffeespoonful of good vinegar heated in a pan.