I have a confession to make, My fried eggs are unreliable, but I've been working on it, and this evening, appear to have found a work around. Essentially, for me, a fried egg has to have a runny yolk and a little flavour fried into the yolk. Obviously, the last thing to cook. I can't tell you how many yolks I've broken cracking the eggs on the side of the pan, and as the fried egg isn't something I cook more than half a dozen times per year, if that, I invariably get the temperature of the pan wrong. But I've cracked it, I think. Firstly, I break the eggs into a mug, which seems to give a cleaner break to the shell, and if it goes wrong, have scrambled eggs instead. Next, I heat the pan on a moderate heat and when the oil runs freely, I drop the eggs in. Assoon as the white has set, I take it off the heat and let it sizzle for a moment or two, then flip the white over the eggs and serve. The hot white finishes cooking the yolk nicely. Not as attractive as sunny side up, but in terms of the criteria I set out with, a good result. However, I'm always eager to learn better methods, and I have to say that in my many years of eating fried breakfasts on the road, it's rare that I been served one by an incompetent cook. So how do you go about your eggs?