Fried Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The lard must be very hot. Break the Eggs gently into a saucer, one by one, and drop gently into the lard, without breaking the yolks. With the spoon take up a little of the hot lard and drop gentl...
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Ingredients
- 6 Eggs
- 2 Tablespoonfuls of Lard
- Parsley to Garnish
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