This is one of the most delicious ways of frying eggs. It requires some skill, however, and must be done with rapidity and a sure hand. Break 1 egg at a time in a cup: slip it into a small, but deep, frying pan of boiling oil and, as soon as it shows the slightest sign of colouring, turn it and give it 1 or more minute or even less. It will swell out like a fritter. Drain for a few seconds on a fish slice, with which it should be removed from the oil, and serve immediately.