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For over easy use your fingers to flip the egg. Yay! It's totally unsanitary but I never break the yolk.

I agree! An egg topping can really add to the flavor and texture of a dish; as well as nutritional value. I recently sauteed some rainbow chard and leeks and decided to add a bit of protein with a chopped, hardboiled egg. I bet a fried egg would taste delicious -- will have to try that next time!
http://coldcerealandtoast.wordpress.com/2010/02/01/egg-topped-rainbow-chard-and-leek-saute/

I fry eggs in butter, and use one of those very-thin metal turners to gently flip. I end up kind of using my whole body when I do the flipping motion...it's all in the hips.

For runny yolks, I let a nonstick pan (scanpan) heat up on just over medium heat, then break each egg into a small custard cup before I slide it into the skillet. After about a minute, I cover the skillet with a clear glass lid so I can monitor the cooking of the whites. When the whites are no longer clear, the eggs are "done." Makes the perfect topping to soba noodles, pasta, etc. I don't flip. I just "discovered" the covered pan method a couple of months ago and my whites have been done while my yolks are runny ever since.

A bit of butter melted on medium, then crack the eggs in, push them around on the edges to make sure the whites all get done, and then a quick slip to turn the yolk as I take the pan off the heat, then onto the toast. XD

@heatherk - Thanks, I'm definitely going to try your method...I'm a horrible flipper!

Heatherk's method [above] is very similar to mine - with one addition. Just before covering the pan, I pour in a bit of stock and then slap the cover on. The stock [water will do in a pinch] adds flavor but also steam. If you experiment with the technique and get the amount of liquid just right there will be none left when the egg is perfectly done. The appearance differs from the illustration since the steam cooks the yolk portion and it is whitened instead of the bright yellow in the photo.

A bit of bacon fat in the cast-iron.

Crack the egg on a flat surface and open it in the skillet.

Just before done: a small pinch of water and cover for 20 seconds.

eat.

I cook mine in a little bit of butter in a non-stick skillet and put a lid on them for part of the time. I do flip my eggs, though; I figure out how to do it sans spatula by tossing it with the pan and haven't had a yolk break since. I cook them on medium to low heat, too, since I HATE browned egg.

Tiamat_the_Red, my hubby tried that little trick a few weeks ago. Needless to say, egg went everywhere! : )

My hubby had never tasted a fried egg before I made him one, and I am pretty happy about that since he had nothing to compare my version to.
Hot pan, pat of butter, cracked eggs, and one flip.
This is all done in a non-stick pan. Would love some guidance on how to cook an egg in a cast iron skilllet though. Then I could really brag!

My husband adores fried eggs, me not so much. So, I had to teach myself how to do it, since he likes his over medium well.

I use Extra virgin olive oil and fry the egg on both sides, over medium heat, adding salt and pepper to both sides and using two silicone spatulas to help me flip the egg.

I do mine similar to heatherk. A bit of nonstick spray in a heated pan. Crack the eggs and let them cook a bit till the whites are almost done. Then add about a 1/4cup of water and cover. They're "done" when the yolk is clouded over. But the yolks are still nice and runny. Perfect for dunking nicely toasted and buttered toast! Eggs and toast have to be one of my favorite meals.

I got one of those small aluminum frying pan from a restaurant supply place. It's about 8" and has a blue plastic cushion on the handle, just like the ones at the diner. The only thing that goes in that pan are eggs that are to be fried. Season it properly according to directions and NEVER use soap to clean it, only water.

Melt some butter in the pan, crack the eggs in a small bowl and slip them into the pan. After a few minutes you do a flip, like the chefs on TV and after about 30 seconds do another flip an slip the eggs on the plate.

It works every time.

Not fried, but my favorite way to make eggs is to steam them. Nice benefit is that you can do a bunch all at once if serving a crowd for breakfast, while still having nice-to-present individual portions.

Smear ramekins with butter or olive oil, crack an egg in each, season with salt and freshly ground white pepper. Steam in a bamboo steamer for about 4 minutes to get a texture similar to over-easy fried or soft boiled.

My favorite way to make fried eggs - place egg over low heat. Cook the white all the way through. THEN I add my secret ingredient - an ice cube - then I put a lid on it and let it cook for about 30 seconds.

I end up with a fluffy yet runny egg yolk. Delicious!

I like basted eggs, which can be achieved by covering the pan. No need to flip.

small single serving cast iron pan, (5-6")
fry in butter on a medium to high heat.
when white's have set up a bit, take a spoon and baste with the remaining liquid butter from around the edges.

if you must, you can flip them, but really not necessary.

hot butter serves the same purpose as the water or ice that most people here mention, getting heat to the top of the eggs, but butter tastes better!

olive oil in whatever pan is available, over medium-low heat

crack egg directly into pan & let the white set just a bit

after just about 20-30 seconds, cover eggs with water & raise the heat so the eggs poach

= non-greasy sunny-side-up eggs with no browned edges

Yes! Spanish fried eggs! (Which, credit where it's due: we tried because of you, Kitchn, so.. thanks.) Ever since we learned how to fry eggs this way we've been all about fried-eggs-on-X for breakfast, lunch, and dinner. From the obvious fried eggs on toast to the less obvious fried eggs on bacon roasted brussels sprouts, fried eggs on collard greens, fried eggs on black bean salad... the list goes on and on. Now that I'm pregnant, runny yolked Spanish fried eggs are right up there on the list of things I miss the most.

I learned to fry eggs from Julia Childs by watching this PBS archived episode of The French Chef (1964) entitled "Elegance with Eggs." The omelettes lesson begins at about the 15 minute mark.

http://video.pbs.org/video/1167165458/program/1073557581

It's soooo easy, fast and delicious. 2-3 eggs beaten. No more. 1 tablespoon of butter in a pan at medium high to high heat. Wait for the butter to bubble and begin subsiding. Add the eggs. With a fork in one hand and the pan handle in the other, keep the eggs and the pan moving but be prepared, they'll be ready within about a minute. Slip the eggs onto a plate while they're still a bit runny as they'll finish cooking on the plate. Voila!

Salt & pepper to taste.

If you like, add some shredded cheese over the omelette and pop the plate in the oven under the broiler for a minute. C'est magnifique!

My favorite: lots of butter in a saute pan melted with a bit of olive oil; gently slip in the egg then baste it with the melted and browning butter until the yolk is slightly opaque and the edges of the while are crispy brown. Salt it and then, oh my, delicious. Fried egg with browned butter.

on medium to low heat
in a cast iron pan
a pat of butter per egg
let butter melt
before adding the egg
cover with fitted lid
ready to serve in 3 or so minutes

(no flipping necessary)

In butter with a little vegetable oil, never never olive oil - I don't like the taste it takes on when it's heated enough to fry an egg.
Over easy so the whites are solid and the yolk is runny.

If it's served with some hash browns and black pudding all the better.

I "fry-poach" as the article you linked describes, but only because I can never get the tops of the whites to set otherwise. The bottom will start to burn and the tops still runny white, even on medium heat (i.e., not too hot). So I add a tiny bit of water and cover it with a lid until the whites set, but the yolk is still runny.

I found PAM works best for over easy flipping, anything else and the egg sticks to the pan. med-low heat.

lately though, I've been much more into poached eggs. healthier, oh-so tasty, and you don't have to flip em.