1In a heavy 10-inch skillet, heat the butter over medium heat until it begins to sizzle and look hot.
2Break an egg into a custard cup, small bowl or saucer. Slip the egg carefully into the skillet. Repeat with the remaining eggs. Reduce heat to low. You should still be able to see and hear the eggs sizzle as they cook. If they stop sizzling, turn up the heat a little.
3Cook uncovered 5 to 7 minutes, frequently spooning butter from the skillet over the eggs, until the whites are set, a film forms over the yolks and the yolks are thickened.