Preparation:
Heat margarine, butter, or bacon fat (1/8-inch deep) in heavy skillet over medium heat. Break each egg into custard cup or saucer. Slip egg carefully into skillet. Immediately reduce heat to low. Cook 5 to 7 minutes, spooning margarine over eggs, until whites are set, a film forms over yolks and yolks are thickened. Or gently turn eggs over after 3 minutes and cook 1 to 2 minutes longer or until yolks are thickened |
