[Hot Tabasco]

but the eggs need a little crispy-ness around the edges.

My mom used to make eggs like that, crispy around the edges and a clear or slightly cloudy covering over the yoke.

So tell me, how do you make them like that?

[Jamestown1630]

My grandmother used to spoon the fat over the tops of the eggs as they cooked. And she used a lot of fat. The yolks came out pinkish without flipping.

[rlmorel]

I baste them with the hot bacon grease...:)

[right way right]

Add a few drops of water and cover.
That is how.

[piasa]

Crack them into pan with a dab of sizzlin’ hot bacon grease [and/or butter] and put a clear skillet lid over them; they will cook from below but the lid helps make a little “oven” so they cook more evenly; it traps steam which cooks the membrane on the yolk until it turns cloudy, no flipping needed, and the edges won’t get too overdone, they’ll be just right.