Deep fried eggs?

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Yes indeed.  It will take a bit of practice.  As is the yolks were more done than I prefer, but not truly overdone.  One of the eggs was a darker brown, the rest were lighter, all were still tasty.  I prefer the lighter colored ones.  Practice is needed.  Learning the right oil temp, knowing how many eggs to fix at a time... two in my skillet, at first, perhaps another after those are going and cleanly separated, learning how best to flip, it the nest egg dipper seems to have been a great initial choice, then learning when to flip... based on coloration.

It really was very good.  I didn't add salsa.  I will leave the lard in, just reuse until it smells funny.  My cleaning and seasoning of the cast worked very well, by the way.  It has sat, neglected and alone, since, but was happy to be put back on the line.  And will enjoy the tallow soak.  I may keep working with this and the frittatas until a mortal form of perfection is achieved.  Then, perhaps, back to souffles and maybe deviled eggs, plus the various pickling recipes.

If God sees one to abundance, it is wise to use that bounty.  God covers this so well and often, from the gift of talents... adding to those who produce while stripping the little given to the one who hid what had been offered, to one of the first commands of going forth, multiplying, and prospering, to... everywhere you read, God tells us to make hay while the making is good...  or even bad.  So, I'm making with what I have, as able.

It is up to 86° outside, 73° in the main and front rooms... with a fan in the back and front rooms going, and 70° upstairs... with nothing going.  Humidity is 34% upstairs, 43% downstairs.  The side yard is being lightly watered.  After this last strip, a small patch using a circular setting will be done.  I'm working on it, getting there too.

Later.