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 gently over the top of the Egg, if you wish it to be quite done, otherwise simply fry till the yolk is set. Slide out on a batter cake turner, and place in a dish. Sprinkle with salt and black pepper, and add, if you wish, a little parsley garnish, and serve very hot.