Put some salad oil in a frying pan, and when it boils break each egg separately on a plate and drop it into the oil, turn it over and over with a wooden spoon, making it in the form of a ball, and when a pretty golden colour take it up. Dish en couronne on a dish-paper on a hot dish. These can also be served with fried bacon, and as a garnish to another dish. The oil for this purpose can be used repeatedly, but will require to be strained off each time. Clean fat or butter can be used instead of the oil according to choice.