First things first. I learned that to correctly fry an egg, you simply MUST use butter. Not margarine. Not cooking spray. Butter! How could I have been so disrespectful to eggs for so many years?
Then you gently slip the egg into the pan after the butter froths. (ohhhh....how I love to hear that sizzle.) Cover the pan and cook until the egg white is set.
Now I like my eggs over easy, so I flip it with a pancake turned and let it cook another 30 seconds and voila! Yummy runny eggs.
Runny eggs need toast to sop up that delicious golden yoke.
And that, my friends, is how you fry (and eat) the perfect egg.