Fried Egg

I always had problems frying eggs without buring the edges and making them crunchy. I finally went to the internet for advice, and found the following technique that works well for me:

Use my 10 inch cast iron skillet (which is very light and easy to manipulate versus the 12 inch).

Put it on medium low (I always had it too hot) and melt lots of fat or oil in the pan. The key is having enough cooking liquid to be able to tilt the pan and scoop up a hot spoon full.

I've used ghee and bacon fat with good results, probably various oils would work well also.

When it is hot, slide the egg in (you did break it into a bowl to intercept any shell fragments before they get fried, right?)

Once the edges are set, continuously tilt the pan, scoop up the oil or fat with a spoon and pour it over the unset part of the whites so they'll cook from the top down as well as the bottom up.

This gets the whites fully set without being burned around the edge and leaves the yolk nice and runny (flipping eggs is a different skill :-).

My pan seems to be seasoned quite well, I never have any problems with the egg getting stuck, and using mass quantities of bacon grease can only help the seasoning.