Place the fat in the pan and heat until very hot and then place where the pan will maintain this heat without getting any hotter; if you use the gas turn down the burner. Add the eggs. Let them cook very slowly until set and then turn if desired. Eggs cooked in this way will not absorb the fat and will be tender and delicate, and not have a crust of crisped egg around the edge.
EGGS CARTHEOTH
Tomatoes, peppers and pimentoes are generally used for this dish. Prepare the tomatoes or peppers by cutting a slice from the top and then hollowing out the centers. Break in an egg and then season with salt and pepper and a little finely minced parsley. Cover with two tablespoons of cream sauce. Place in the oven and bake for ten minutes. Finely minced ham or bacon may be sprinkled over the egg before adding the cream sauce.
Cold cooked or left-over vegetables, such as corn, peas, asparagus, onions or cauliflower, may be used also. Cold boiled potatoes, beets, turnips, etc., may be made to do duty in place of tomatoes, peppers or pimentos for the sake of variety. Serve with a thick, highly seasoned sauce.
POACHED EGGS
To prepare poached eggs place water in a saucepan and add one tablespoon of vinegar to each pint of water. Bring to a boil and then open the egg on a saucer and slide into the boiling water, let simmer slowly until it forms and then lift with a skimmer on to a napkin to drain. Then roll gently on a slice of buttered toast.
If you have any old-fashioned muffin rings place them flat in the bottom of the saucepan and then pour the eggs in and poach. Or you may use any of the poachers, that are sold in any of the house-furnishing stores.
OMELET
Plain and fluffy omelets are cooked in the same manner as the fried eggs.