All you need is a non stick frying pan. If you don't have the non stick pan, try Pam. I guess it depends on the person on how long you fry. I used to make killer omelettes with that Pam stuff.

Like the first I start w/non stick but then I lightly brush it oil. Fry the egg on one side until it gets crispy on the ends. Season w/salt & peppa while the top is still squishie, so its inside the whites. Then Flip over. let sit... feel the the yellow until disired squishie-ness. I like the runny yolk but my boyfriend has a fit when its runny. He say that you have to becareful with the eggs these days. We don't know where they "really" come from & what they "feed" them. so comprimise, do medium squish. ;-)

its not the egg that has to be perfect..its the cook ;)

Grease your pan generously - I prefer to use margarine/butter or butter-flavored Pam because I like the taste. If you have a cast iron pan, grease it VERY generously, and be sure it is properly seasoned (it ought to be black, not gray) or it will stick. Get your pan to a medium heat before adding your egg(s) where the grease is just starting to pop. Put your egg(s) in gently - but never do more than two at a time, and it's easier to learn with one. If you are doing two, try to get the yolks close enough together to fit onto your spatula. Turn the heat down a little (medium-low), add salt and pepper to taste right away, and cook it a minute or two until the only still-clear part of the white is the inner area around the yolk. Gently take a large spatula and slide it under the egg(s). Be sure to get it fully under the yolks so they don't break. Pick up your pan and tip it slightly, and very gently just flip the eggs over. Turn off the heat immediately, and just let them sit in the hot pan for another minute or so to cook the whites on the top without hardening the yolk. Slide the eggs out of the pan onto a plate to serve them.

Well you might know wikiHow has instructions on this. Here they are: How to Fry an Egg Flipping your fried eggs to avoid the emotional trauma that a burnt bottom and raw yolk can wreak? Fear no more. There's nothing as splendid as a perfectly fried egg -- and with a little practice, you'll be the envy of the breakfast club! Steps 1. Place a pan on an even burner and begin with a burner temperature just below medium heat. Use a pan with enough space to allow for some running between eggs. Avoid frying more than three eggs at a time. 2. Within a few minutes of turning the burner on, spray olive oil (see the tips section on this) or place three tablespoons of melted butter into the bottom of the pan. Monitor the burner temperature to avoid browning the oil or butter. 3. Allow the pan to heat, but not so much as to cause the oil or butter to burn. A lower temperature is better; too high, and you will burn the oil and eggs quickly. 4. Break the first egg into a small dish or bowl and then lower the dish into the hot pan and gently pour the egg into the pan. You should hear a slight sizzle, but there shouldn't be popping or violent splattering occurring. 5. Continue to break up to three eggs, one at a time, into the dish and transfer them to the pan. Do this quickly so your eggs will finish at approximately the same time. 6. After one or two minutes of cooking, take the cover for the pan and run approximately one to two tablespoons of tap water into its underside. Pour this water into the pan, but not directly onto the eggs. Then put the lid on the frying pan and cook the eggs for four to seven minutes, depending upon the heat. The water will create a hood over the egg yolks. (You can also melt butter and spoon it over the egg yolks and then put the pan lid on to create approximately the same effect, but with a much higher calorie count.) 7. Observe the hardness of the yolk by lifting the pan lid from time to time. When the desired "doneness" is near, remove the pan's lid so the remaining water can evaporate. The goal is to have a well-cooked egg without the crispy edges -- that may take some practice, but once you've found the right burner setting, remember what it is. The water helps to provide a moist cooking environment so the oil is never allowed to directly burn the egg. 8. Use the spatula (and this is the first and only time you should have to use the spatula) and gently lift the eggs out onto a plate. Tips * Fresh eggs make the best fried eggs. (Too fresh eggs aren't necessarily the best for boiling as they may be difficult to peel.) * Breaking an egg directly into a fry pan is for amateurs. Use a small bowl, ensuring you don't have a bloody egg (which rarely happens these days if your eggs are commercially purchased) and break in one egg at a time, transferring it individually into the pan. You don't want all the egg whites to combine into one pan-wide mass, they should be as separated as possible. * If you get any shell into your bowl, use an egg-shell half to scoop it out. * Work toward the correct burner temperature so you avoid crispy, brown edges. And remember what the burner setting should be for future frying. Brown edges are not the sign of the perfect egg. * While you can use a variety of fats for frying, the spray olive oils (similar to Pam) work best. Liberally spray your olive oil in the pan -- but should the oil turn instantly brown, you'll know your burner is too high. Should you burn your oil, remove the pan from the burner and use a wadded paper towel to remove the burnt oil. Allow your pan to cool slightly, lower the heat this time, and start again. (Remember: olive oil has a lower burning point than vegetable oils.) Butter can also be used, but it should be pre-melted and then placed in the warm pan. Margarine should never be used for pan frying. * Don't worry as much with the type of pan. Stainless steel pans with copper bottoms seem to work well, though you can easily use cast iron (better with bacon fat) or non-stick pans. Just remember that a plastic spatula should always be used with non-stick pans; stainless steel spatulas should be used with stainless steel or cast iron pans. * Don't season your fried eggs until they are very nearly finished cooking. Or better yet, wait until they're out of the pan. Fresh ground pepper, good quality chili powder, and finely chopped dill leaves (not the dills seeds) are all excellent seasonings, but should be used sparingly and never combined with one another. If you season the eggs in the pan you risk embedding the seasoning into the whites, which gives the egg a strange appearance. Warnings * A frying pan that is not level will cause problems. The pan will not be oiled evenly and the eggs will slide to the low side. Things You'll Need * 1. A sturdy frying pan, preferably stainless steel with a copper bottom or a non-stick pan. This should have a lid, although a plate can be used as long as you're careful about removing it from the hot pan. * 2. A stainless steel (for stainless steel or cast iron pans) or plastic spatula (for non-stick pans). * 3. Fresh eggs, either room temperature or refrigerated. * 4. Spray-type olive oil, butter, or vegetable cooking oil. * 5. Small dish or bowl to crack the eggs into. http://tinyurl.com/2xgcdj

IF you want great-looking, great-tasting omelets and eggs: 1. You NEED to make the investment in a good, quality, non-stick pan with slanted sides. It should be between 9" to 11" in diameter. 1A. Any smaller and the eggs won't have enough room to spread out and properly cook. 1B. Any wider and you'll be pretty close to making extra large crepes - without all the ingredients. The eggs will probably cook and brown a lot faster, too. When you regularly eat eggs and omelets on a regular basis, you'll never regret it. Someone asked if a regular frying pan with slanted sides could be used. My answer is the only reason I suggest a non-stick pan is to make it easier to keep it "seasoned" or "cured". Non-stick pans allow the person making the eggs/omelets to "wear belt and suspenders". Non-stick pans give a little extra "insurance". WARNING: This could cause the smoke detectors to beep for an extended time! To season or cure a regular frying pan requires HIGH heat for an extended period of time. In fact the pan has to smoke! Reason: When the pan was originally manufactured it had imperfections. Through use and over time, food, soap and water got trapped in those tiny imperfections. The only way I know of to make the pan egg-ready is to force those away from the metal is to use high heat and salt. To get the food, soap and water removed from the pan's metal and get the pan exclusively prepped for eggs only: 2. As the pan heats, put table salt in the pan. Move the salt around the pan's cooking surface: bottom, corners and sides. You'll notice that beautiful white salt you poured into that pan will begin turning gray. Those are the imperfections beginning to "give-up" or force-out the food and soap. 2A. After the pan heats to the smoking point, remove it from the heat and with a clean, dry towel or layers of paper towels, immediately begin pushing, forcing and rubbing the salt into the pan. The salt will get greyer and you'll begin seeing black specks. Those are the great majority of the impurities. 2B. When you think you forced the salt into every square inch, corner and centimeter of the pan's interior, put the pan back on the high heat. When it smokes again, remove it. 2C. Pour-off the salt onto an every day plate or bowl and allow the salt to cool. 2C1. After it cools to room temperature, THEN you can put it in with your regular trash or garbage. If you pour the hot salt directly into the trash can or garbage can AND the can is plastic, I promise the salt will melt the plastic. 3. After pouring-off the salt put a small amount of oil or clarified butter into the pan. Using a couple layers of clean paper towels, move it around to cover the entire interior surface. NOW you're ready to make eggs and omelets! You can use bacon fat - not the drippings, clarified butter, clarified margarine, cooking spray or oil. As you are frying the eggs, you should use a heat-resistant spatula. NO FORKS, NO METAL OF ANY KIND AND NO FLATWARE. Cheese omelets: as the eggs are cooking, some folks mix the cheese in with the eggs. As the eggs are cooking, the cheese melts. I prefer putting the cheese in the center and folding the omelet in the usual way. For those omelets which have ingredients mixed into the eggs and are part of the actual omelet: western omelets, mushroom omelets, etc. Due to the fact each ingredient has moisture to some extent or another, this is on a trial and error basis. Personally, I use another pan to sauté these ingredients. I make these ingredients part of the filling. When you finish cooking the eggs in that pan, you wipe out the pan with dry paper towels and put it in a dry, safe place - where only you know where it is. Make no mistake about it: water/moisture and food are the main enemies of making great-looking, great-tasting eggs and omelets. YOU NEVER wash that pan. You clean the pan using paper towels and any kind of salt - that's all! YOU DO NOT use that pan for anything except for cooking eggs and omelets. NOTHING ELSE - that's all! You don't even or ever use the pan for any egg substitute or egg whites. For eggs up and eggs over: EP1] Break each egg, one at a time into a bowl. IF there is an egg with a blood spot, don't use that egg for eggs up or over. EP2] You can separate that egg with the blood spot from the other eggs in that bowl. EP2A] Using another bowl, tilt that egg in the direction of the 2nd bowl. As soon as the white starts going into the 2nd bowl, the yolk should follow. The egg should go into the 2nd bowl on its own. You might lose some of the white from another egg. There isn't any reason to get alarmed or upset. OR you might separate the good egg from the one with the blood spot. You still accomplished what you originally wanted to do. EP2B] To remove the blood spot: Use any egg shell to remove blood spots and pieces of broken egg shells. Throw away the broken pieces of egg shell and the blood spots. EP2C] IF you break-open an egg and the yolk is broken, repeat the same process I previously described. EO2D] Use those eggs for breading, scrambled eggs, egg omelets or for other baking and cooking recipes. Whole eggs or egg whites with even the slightest bit of egg yolk CANNOT be used for meringue - as in lemon meringue pie. But that's the answer to another Q. Cooking Eggs up or eggs over: CE1] Put the pan on the stove top and put the fire on low to medium. CE1A]Add about 1 to 2 tablespoons of the clarified butter, clarified margarine or bacon fat. CE2] IF you are using cooking spray: Before putting the pan on the stove spray the pan. CE3] Even when the pan and the butter, margarine, etc. aren't hot enough, you can put the eggs into the pan. CE4] To reduce the probability of breaking any of the yolks: The rim or edge of the bowl should touch the bottom of the egg pan. CE5] Tilt the bowl. The eggs will go into the pan and begin cooking. CE6] Once the whites begin cooking, turning white and setting-up, use your heat resistant spatula to make sure the eggs are not sticking to the pan. CE7] When you are satisfied the yolks are not sticking, allow the eggs to finish cooking to the desired degree of doneness: easy, medium or hard. For cooking eggs over: In the beginning, using low heat, you should use a tight-fitting lid, a piece of aluminum foil or an every-day dish to cover the pan. The lid/foil/plate traps the heat and cooks the yolks and whites. The day or time might come when you might feel like experimenting by "flipping" the eggs. Flipping eggs causes more egg yolks to break than any other step. Those eggs can be used for omelets or scrambled eggs. THE CHALLENGE: Keeping the egg pan as YOUR EXCLUSIVE egg pan. As time goes by, you'll see the pan gets brown on the outside, and "gross", yet stays slick on the inside. One evening, you invite a guest to stay overnight. You decide to make breakfast or lunch using your egg pan. He/She sees "how disgusting and gross" the pan is and decides to "do you a favor" and wash it. DON'T FREAK OUT! DON'T GET MAD! Whether it's a regular frying pan or a non-stick pan, thee process to "season" or "cure" the pan is the same. The pan MUST be "cured" again. You cure the pan by heating it on the stove and putting the same plain table salt you normally use, into the pan. Using clean, dry paper towels swish the salt around the pan. When done, pour-off the salt onto an every-day china plate or bowl. Just a reminder: DO NOT USE PLASTIC! The hot salt will melt the plastic. Pour a little bit of oil in the pan. Swish it around with another clean paper. Your pan should be cured. When the salt and paper towels cool, you can throw them in the trash. BE CAREFUL! DON'T GET BURNED with the hot salt or the oil. To fry the eggs: Break the eggs one at a time in a bowl. If the yolk breaks, you can use that egg for anything else other than eggs up or eggs over. Heat the pan on low to medium heat. Add the clarified butter, bacon fat, cooking spray, oil or margarine. The cup should be barely touching the pan. Gently put the eggs in the pan. Cook the eggs to the desired doneness, then using your heat-resistant spatula, flip them -. For omelets and scrambled eggs: break the eggs in a bowl and mix them very well. Personally, I don't use water or milk. I think adding water and/or milk will not be good for the pan. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks" Also known as ["a/k/a/"] "life's valuable lessons".