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I've done this for years.
A non-stick pan with a fitted lid works best.
Coat your pan lightly with your fat of choice (olive oil--EVOO preferably, shortening, butter, margarine, bacon grease, etc.) This is more for flavor with a non-stick than improving the non-stick quality.
Crack your eggs in a bowl and pour them gently into the heated pan.
Just as the "whites" begin to turn white, add a couple table spoons of water and lid the pan. It will take another thirty seconds or so for your eggs to finish.
salt, pepper, and cayenne (better than hot sauce or Tabasco because you get the heat but there is no vinegary flavor) them to taste.
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When was Fry Am the Egg Man created?
Fry Am the Egg Man was created on 2011-08-11.
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three minutes
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