assemble the components.

An 8-inch nonstick skillet with two to three tablespoons of grease heated over medium heat. In a small bowl or ramekin, crack an egg. Slide the egg into the fat when it is warm but not smoking.

When the egg's bottom appears opaque, tilt the pan slightly and scoop some of the fat that is collecting in the crevices with a spoon. Over the egg white, spoon the heated fat. Continue until the white is stiff, about 2 minutes. Once the yolk is the desired consistency—firm or runny—add some fat on top of it.

Transfer the egg to a plate using a spatula. Enjoy the eggs after adding some freshly ground black pepper and kosher salt.