Have plenty of fat, not too hot, in a frying-pan; break the eggs, one by one, into a cup and turn them into the fat (don't crowd the pan); if the fat bubbles and spatters it is too hot; with a spoon dip the fat and pour it over the eggs. When the yolks are covered with a transparent film, remove to slices of broiled ham cut a little larger than the eggs. Eggs may be fried and present an appearance as delicate as when they are poached. An egg fried brown is most indigestible and no additional flavor is gained thereby.

Eggs With Brown Butter

8 eggs. 1/2 cup of butter. Salt and pepper. 1 tablespoonful of vinegar.

Heat half the butter in a frying-pan over a strong fire; when it is turning brown remove to a cooler place. Have ready the rest of the butter in a second frying-pan and into this carefully break the eggs without injuring the yolks; sprinkle with salt and pepper; pour the browned butter carefully over the surface of the eggs and put the vinegar on to heat in this frying-pan. When the whites become set, or firm, remove to a serving-dish and pour the vinegar over them.