|Oil||2 Teaspoon (per egg)|
Put the pan on the fire.
Drop in the oil and after a few seconds, break the egg into the pan.
Lower the heat.
If you are using an ordinary frying pan, slide the spatula under the egg to ensure that it is not beginning to stick.
Holding the pan by the handle, gently tilt it so the oil slides down to the lower edge.
With the spatula, flick the oil over the egg, particularly over the yolk.
Gently slide the spatula under the whole egg, hold it up to let any excess oil drip off then carefully slide it onto a plate.
Cook a little extra, on slightly higher heat if you want an egg with a crisp underside.
Note: If you are using an ordinary pan, you will require about double the quantity of oil.
Also, heat the pan well, then drop in the oil and immediately, the egg.
The egg will more likely not stick to the bottom.