There are many different types of fat you can use here. Just a few include: Butter or margarine Canola or olive oil Bacon grease (convenient if you just cooked bacon for your breakfast in the same pan)

Don’t crack the eggs directly into the hot pan. If you do this, it’s easier to break the yolks or cook your eggs unevenly. You also have less control over where they will lie in the pan. [2] X Research source

Setting the eggs together at the far side of the pan keeps the whites together in a single thick “clump” rather than having them run all over the pan. This keeps the eggs from cooking unevenly.

Keep your eyes on the edges of the whites — they are thinner than the center, so they will solidify first. When you notice that the edges are solid, you can proceed even if the whites in the middle are still a little liquid.

If you’re bold, you can also flip the eggs with the pan itself. To do this, push the pan away from you and jerk the far edge up sharply. Bring the pan up to meet the egg as it turns. This is tricky, so use a spatula if you’re not an experienced chef.

Cooking this side of the egg for only 10 seconds is crucial. You want the tops of the eggs to solidify just enough to contain the yolks while keeping them runny.

Heat cooking fat (butter, grease, etc. ) in a pan over medium or medium-low heat. Crack the eggs into a separate container before transferring them to the hot pan. Tilt the pan to gather the eggs at one end. Once they set, lower the pan flat and let them cook for about one to two minutes.

If you’re cooking on a flat griddle instead of a pan, pour the water right next to the egg, then set a raised lid over both the egg and the water. The lid will hold the steam next to the egg.

Be sure to reduce the heat to low hear to prevent the bottoms of the eggs from over-cooking from the heat of the pan. If, after a minute or two, the eggs don’t seem cooked, try turning off the heat and letting the residual heat warm them a little longer.

Some chefs like to season their eggs with salt and/or pepper in the pan. If you want to do this, sprinkle the seasonings on while the bottom sides of the eggs are cooking (before flipping them for the first time).

Substitute crisp fried hash browns for toast whenever desired.

Dill Cayenne pepper (use a light dusting) Basil Sundried tomatoes Sturgeon or whitefish Caviar