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<blockquote data-quote="SDMF" data-source="post: 209035" data-attributes="member: 412">Crack on a sharp edge so as to get it open without breaking the yolk.&nbsp; Assuming you get it into the pan sans breakage, DON'T rush the flip.&nbsp; The white should be white, no clear left.&nbsp; I make eggs sorta like I make steaks.&nbsp; I have the heat on high until I see a wisp of smoke, crack the eggs in then cut the heat down to 3-4.&nbsp; No flip until the whites are minimum 1/2 done, and can be nearly fully done.&nbsp; Flip and finish in &lt;1min.Assuming cast iron (because you're a heathen if you don't), use a very thin spatula, I prefer metal to plastic because it gets thinner.You can also skip the flip.&nbsp; Use a little higher heat, say back off to 5 once you've &quot;cracked in&quot;, once you start to see a little white forming, you put 1-1.5oz of water in the pan lid (it doesn't take much, smaller pan, less water), dump it in the pan and quickly cover.&nbsp; It should steam the top shut.&nbsp; Takes a bit of practice on the timing to not end up with watery/runny whites.</blockquote>

[QUOTE="SDMF, post: 209035, member: 412"] Crack on a sharp edge so as to get it open without breaking the yolk. Assuming you get it into the pan sans breakage, DON'T rush the flip. The white should be white, no clear left. I make eggs sorta like I make steaks. I have the heat on high until I see a wisp of smoke, crack the eggs in then cut the heat down to 3-4. No flip until the whites are minimum 1/2 done, and can be nearly fully done. Flip and finish in <1min. Assuming cast iron (because you're a heathen if you don't), use a very thin spatula, I prefer metal to plastic because it gets thinner. You can also skip the flip. Use a little higher heat, say back off to 5 once you've "cracked in", once you start to see a little white forming, you put 1-1.5oz of water in the pan lid (it doesn't take much, smaller pan, less water), dump it in the pan and quickly cover. It should steam the top shut. Takes a bit of practice on the timing to not end up with watery/runny whites. [/QUOTE]

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