Omit butter and use a nonstick pan. Cook eggs over low heat about 1 minute or until edges turn white. Add 2 teaspoons water for each egg. Cover and cook about 5 minutes longer or until a film forms over the top and whites and yolks are firm, not runny.
Follow directions for Fried Eggs, Sunny Side Up, but after cooking 3 minutes, gently turn eggs over with a wide spatula and cook 1 to 2 minutes longer or until yolks are thickened.
Store eggs in their carton in the refrigerator. Keeping them in the carton protects them from absorbing refrigerator odors. Store the carton on a refrigerator shelf, where it is colder, rather than in the door.
Break each egg into a custard cup, small bowl or saucer. Slip the egg carefully into the skillet.