Home › The World's Kitchen › Fried Eggs in Oil

Fried Eggs in Oil

Thoroughly heat one gill of oil in a very small frying pan, crack in one fresh egg, and fry for two minutes; carefully close up the white with a skimmer. Lift up with the skimmer, drain on a cloth, prepare five more in a similar way, and use as directed. The eggs should be well fried around, but rather soft in the centre.

Save the oil in which the eggs were cooked for any other cooking purposes.