1. Place the non-stick pan over medium to medium-low heat. To fry 2 to 3 eggs at a time, use a pan large enough for all of the eggs to be in the pan without their whites running together too much. You can always use the spatula to separate the whites and push them back toward the yolks to which they belong.
2. When hot (a little water sprinkled into a hot pan should sizzle, not splatter), add enough butter or oil to coat the bottom of the pan. (For pasta dishes, I use both butter and oil – and a generous amount of it. It becomes the pasta sauce along with the egg yolk.) Swirl the butter in the pan to coat its surface.
3. Crack the egg on the edge of the skillet, the counter or, if you are heavy handed, use the edge of a knife to gently crack the shell around its circumference.
4. Hold the cracked egg close to the bottom of the skillet and gently open the shell, dropping the egg into the skillet.
5. Cook the egg a couple of minutes or until the whites are cooked halfway up the egg. Gently shake the pan to make sure the egg isn’t stuck. If it appears to be stuck, use the spatula to release it.*
6. Slide the spatula under the egg (make sure the whole yolk is on the spatula) and flip the egg keeping the spatula low to the pan.
7. Once flipped, remove the pan from the heat and let the egg sit for one minute and then slide it onto the top of the dish or slip the spatula under the egg as before and remove from the pan and onto your dish.
Recipe Credit: Mjs Kitchen