Fried Eggs

2 tablespoons clarified butter or your preferred cooking fat 
2 eggs 
Salt and black pepper 

For over-easy, over-medium, and over-hard eggs, warm an 8-inch nonstick skillet over low heat for 1 minute. For sunny-side up eggs, use an ovenproof skillet and preheat the broiler. Pour in the butter, swirl to coat the pan, and warm for 1 minute more. 

Meanwhile, crack the eggs into a small bowl and check to make sure there is no shell. Slowly and carefully pour the eggs from the bowl into the pan and allow them to sit, undisturbed, for 1 minute. As the whites begin to set, agitate the pan gently in a circular motion. Sprinkle with salt and pepper and continue to agitate the pan. 

To make sunny-side up eggs, after about 2 minutes, when the whites are cooked almost through (they will still be slightly clear and runny on the top), place the pan directly under the broiler for 20 to 30 seconds to finish cooking the top side of the whites. Serve immediately. 

To make over-easy eggs, after about 2 minutes, when the whites are cooked almost through (they will still be slightly clear and runny on the top), flip the eggs and continue to cook for 10 to 15 seconds more. The yolk should be very soft to the touch if poked with your finger. Serve immediately. 

To make over-medium eggs, after about 2 minutes, when the whites are cooked almost through (they will still be slightly clear and runny on the top), flip the eggs and continue to cook for 30 seconds. Flip back to the first side and the yolk should feel a little firmer to the touch than it was when first flipped, but it shouldn’t be hard. Serve immediately. 

For over-hard eggs, after about 2 minutes, when the whites are cooked almost through (they will still be slightly clear and runny on the top), flip the eggs and continue to cook for 1 1/2 minutes. Flip back to the first side and cook for an additional 30 seconds, until the yolk is cooked solid and is firm to the touch. Serve immediately.