1tablespoonbutter, ghee, olive oil, or avocado oil
salt and pepper to taste
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Heat a small nonstick skillet over medium-low (closer to low than medium) heat. Add butter. When butter starts to melt and bubble, swirl it around pan. Add eggs, being careful not to break the yolks. Season with salt and pepper.
Cook for 2-3 minutes or until the whites of the eggs are mostly firm. The yolk will still be runny at this point.
Use a thin spatula to carefully flip egg and cook for 90 seconds more or until yolk has desired firmness - for an over-medium egg, it should look jammy and be barely runny. If you jiggle the pan and the yolk doesn't move much, it’s probably done. But keep an eye on it because it can go from over medium to over hard very quickly.
If you’re not a pro at cracking eggs, that’s okay! Crack them in a bowl before adding them to the pan. It’s easier to fish out any shells that way, and easier to add them to the pan without breaking the yolks.
If desired and you have a good nonstick pan, you can use less butter/oil.