How to Prepare to Fry an Egg and Prevent a Mess
4. Pull Out a Lazy Plate
It's not lazy to pull a plate out of the cupboard. I call it a lazy plate because it keeps me from having to clean up egg whites from the counter when I crack the eggs, and to prevent this amusing conflict.
It's so much easier to rinse a dish than to wash a counter.
5. Crack the Eggs on a Flat Surface
A solid smack on a flat surface keeps the shells from going into the egg whites, and ultimately into your pan. Sure, a chef at Benihana can flip an egg into the air and crack it on the edge of his spatula as the egg comes down, but I often see the chefs picking up eggshell pieces from the hibachi. If a piece of the shell gets into the pan, use one of the cracked halves to scoop it out, or wet a spoon to keep the metal from repelling the eggshell piece and fish it out with the spoon.
6. Let the Butter Bubble
After adding butter to the skillet, let the foam subside -- the butter is now hot enough to fry the egg. I drop the eggs into the pan at medium heat, as this keeps the eggs from spreading too thin, and I turn down the heat to medium-low. But that's just how I do it. Like I said, I'm not going to be the one who tells you how to fry an egg.
I am not going to tell you how to finish frying these eggs.