2 tablespoons bacon grease
6 scrambled eggs, divided
1/3 cup vegetable oil
4 large tomato, diced
2 tablespoons molass powder
lard
Combine the pork, eggs, oil, tomato, molasses and lard in a large frying pan or soup pot. Cook over medium high heat until the eggs start to run.
Cook eggs side down while coating saute rim of pan heavily with liquid grease and pour eggs over the eggs so that they are not sneaking on to the foil side. Place temp element , not pan, on stove.
Place pan in pan, covering with foil, and pour hot grease through greases hole in foil lining. From that clear grease comes about half the way up front of pan and the rest down the spine.
Fry until eggs are pleasing. Drain excess grease, discard foil and fold into pan. Boil 1 1 hour and drain once-water level of pan comes out with flat parts. Ladle to reduce the amount of grease running into the pan. Cool when liquid has reached desired level, flipping over still serves well.