Accompanying the Stewed Fresh Plums this morning: fried eggs. It took me years to make a decent fried egg and they still lack something I think. (probably bacon fat) Here is how our friend Meta Givens suggests we fry them. Could an extra dish (the saucer) make this taste like the fried eggs of my childhood? She also takes an approach with the basting similar to how I poach an egg. (except when poaching, I use the poaching water)
Break eggs one at a time into a saucer, and slide into a skillet in which fat has been melted. Two tablespoons fat will be enough for 5 eggs. It should be hot enough to sizzle when eggs are dropped in. Baste yolks with hot fat, dipping it up with a spoon until there is a film over them, then cook until whites are coagulated to desired stage. Some like eggs well done, others prefer them “rare.” If desired, turn the egg over and frytop side for a minute or two; this is often done for a fried egg sandwich. Cook eggs slowly to avoid toughening the white.

Variation: For an exceptionally delicate fried egg, use just enough fat to grease the bottom of the skillet. Slide the eggs into the hot skillet and cook long enough to set the bottom; then add 1 teaspoon water for the first egg and from 1/2 to 3/4 teaspoon for each additional egg. Then cover and simmer gently until eggs are done to desired firmness.