I love eggs. Scrambled, poached, doesn't matter but I've never been able to cook them consistantly until I found an article in Cook's Illustrated July/Aug 2013 on how to properly make a fried egg. For all those frustrated egg lovers out there.
1. Heat oil in 12 - 14 inch nonstick skillet over low heat for 5 min. Meanwhile, crack 2 eggs into a small bowl and season with salt and pepper. Repeat with remaining two eggs in another seperate small bowl.
2. Increase heat to medium-high and heat until oil is shimmering. Add 1tsp butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs into half the pan and the second bowl to the other side. Cover immediately and cook for one minute. Remove skillet from burner and let stand covered for 30 - 45 seconds for smooth, over easy yolk and 45 - 60 sec for a soft, well set yolk.
Slide eggs onto plate and serve.