Heat 1-2 tbsp fat in a skillet just hot enough to sizzle a drop of water. Break and slip eggs into skillet. Reduce heat immediately. Cook slowly to desired doneness, 3-4 minutes, basting with fat during cooking. Or, instead of basting, skillet may be covered, or eggs may be turned over.
Use just enough fat to grease skillet. Proceed as above. Cook over low heat until edges turn white, about 1 minute. Add 1/2 tsp water for one egg, decreasing proportions slightly for each additional egg. Cover skillet lightly to hold in steam which bastes the egg. Cook to desired doneness.