When pan is warm, add a ½ tablespoon of butter. Allow butter to melt and get bubbly.
½ tablespoon butter
Crack egg into pan over melted butter
1 egg
Sprinkle with a bit of salt and pepper
salt, pepper
Cook over low heat until most of the white has set
Carefully flip egg over and cook for 1-2 minutes
Flatten egg down with the spatula so the yolk breaks. You could also puncture the yolk with the corner of the spatula.
Flip egg back to original side up and press down again on the yolk and continue cooking for 1-2 minutes more or until yolk is fully cooked to your liking
Remove egg from pan and place on plate
Notes
Heat pan over low heat. This creates a more even heat in the pan.
Use butter or olive oil or rendered bacon grease
Cook over low heat. If the heat is too high, the white of the egg will overcook before the yolk has a chance to cook.
Be certain to pierce the yolk so it fully cooks. You can pierce the yolk at any time during the cooking process.
If you pierce as soon as you add the egg, the yolk tends to run into the pan and expands over the sides of the egg.
If you pierce after the first flip, the yolk tends to stay more in place.
Use a thin spatula to slide under the egg
The yolk can be cooked until it's not runny or until it's fully cooked all the way through
Cook just one or two eggs at a time. Don't overcrowd the pan.
Wipe out pan between each batch of eggs if cooking multiple batches