Fried eggs: sunny side up, soft-white, crispy, basted and over easy

Heat butter in a non-stick pan to a gentle foam, just south of medium; butter that only melts smooth means the pan is too cool, browning butter means it is hot.

Crack the egg on a flat surface rather than the edge of a bowl, and drop it into the pan.

Cooked uncovered, the bottom sets firm with a golden edge while the yolk stays raw and cold.

For a more evenly cooked egg: crack the egg into gently foaming butter, optionally sprinkle a tiny pinch of salt on the liquid top, cover with a tight lid or a piece of foil to steam the top until the yolk turns cloudy, a few minutes; slide onto the plate.

Variation: for a soft, pure white bottom, cook on very low heat with the butter hardly foaming and no fluttering, covered, about eight minutes.

Variation: for a crispy egg, use oil on medium to higher heat so the white flutters and bubbles; stand back from the spitting oil; turn the heat down once done and lift out with a spatula, leaving the grease behind.

Variation: for a basted egg, use more oil than usual (extra virgin olive oil or butter), keep the heat low so the edges do not flutter, tilt the pan to pool the oil and spoon hot oil over the top; on medium heat the same basting gives a bubbly fried top.

Variation: for over easy, cook the egg in gently foaming butter until the white is fairly solid, about two and a half minutes; slide it to the edge of the pan and flip it low so the yolk does not break; about 30 seconds on the second side for a runny yolk, then slide onto the plate or flip back with a spatula.