1 Lard, pork fat, ham fat, or bacon fat (a generous amount, enough to baste)
Instructions
1. Place a cast-iron skillet over medium heat and add a generous amount of fat — enough to pool in the pan, approximately 2–4 tablespoons (30–60 ml) depending on the number of eggs.
2. Heat the fat until it shimmers and a drop of water flicked in sizzles immediately, indicating it has reached roughly 325–350°F (165–175°C).
3. Crack the eggs gently into the hot fat, taking care not to break the yolks. Do not turn the eggs.
4. Using a large spoon, continuously baste the eggs by scooping the hot fat from the pan and pouring it over the tops of the eggs. Repeat this basting action every 30–45 seconds.
5. Cook for 2–4 minutes, basting throughout, until the whites are fully set and opaque with no translucent areas remaining, and the yolk surface is filmed over with a thin, pale veil of cooked white — the yolk itself may remain soft. For a fully set yolk, continue basting 1–2 minutes longer until the yolk feels firm when pressed lightly with the back of the spoon.
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