Tallow-Fried Eggs with Crispy Prosciutto

Instructions

1. Place a cast iron skillet over medium heat and let it warm for 1–2 minutes.

2. Lay the prosciutto slices flat in the dry skillet. Cook for 60–90 seconds per side until they shrink, darken slightly, and turn crisp. Remove to a plate — they’ll continue to firm up as they cool.

3. Add the beef tallow to the same skillet. Let it melt and shimmer — about 30 seconds.

4. Crack the eggs directly into the hot tallow. The whites should sizzle immediately on contact.

5. Cook undisturbed for 2–3 minutes for runny yolks, or 4 minutes for set yolks. For crispier edges, tilt the pan and spoon hot tallow over the whites.

6. Slide the eggs onto a plate, arrange the crispy prosciutto alongside, and finish with flaky salt and a few cracks of black pepper.

Tips

• Tallow temperature matters. If the tallow isn’t hot enough, the egg whites will spread thin and turn rubbery instead of getting crispy, lacy edges.
• Don’t move the eggs. Let them set before touching — patience gives you clean, golden whites.
• Prosciutto burns fast. Watch it closely; the line between crispy and bitter is about 15 seconds.