Now for the modern version (rather my version) of the above French technique or recipe by French chef Fernand Point:
Preheat the frying pan. Place a small non-stick frying pan over the lowest possible heat on your stove (if using gas, you should barely see the blue flame).
Add the butter and let slowly melt, making sure it does not foam and is not sizzling. When all the butter has melted, crack the egg into a small bowl, dish, or saucer (taking care not to break the yolk and to remove any shell fragments).
Frying the egg:
Gently slide the egg out of the dish into the frying pan and cover with a lid. The lid traps heat and steam so that the egg cooks from above as well as below.
Continue cooking, approximately 5 minutes, until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats.
How quickly the egg cooks is dependent on how low you have the heat. Do not flip the eggs but leave the egg sunny-side up and natural.
When your egg is done, slide cooked egg onto a serving plate. Sprinkle with fresh cracked pepper, salt, and serve.
Basic Fried Eggs:
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine, or cooking oil) at medium heat until just hot enough to sizzle a drop of water. Or use a regular skillet and add a small amount of butter or oil.
Break eggs and gently slip into the skillet. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken, but are not hard (turning eggs gently to cook both sides or adding a small amount of water and covering with lid to cook tops of eggs).
Season with salt and pepper as desired.
Reduce butter to just enough to grease pan or use light coating of cooking spray and/or nonstick pan. In a frying pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water.
Break and slip eggs into pan. Immediately reduce heat to low. Cook until edges turn white, about 1 minute. Add 1 teaspoon water (for more eggs, decrease proportion slightly for each additional egg being cooked). Cover pan tightly with lid to hold in steam.
Cook until whites are completely set and yolks begin to thicken but are not hard. Remove from pan and season as desired.
* Use the freshest and best eggs you can find. When frying more than one egg at a time, add eggs all at once. Crack eggs into small bowls and add them to the skillet.
Perfect Fried Eggs Recipe: https://whatscookingamerica.net/eggs/friedegg.htm